BJCP beer styles
Schwarzbier, also called Black Beer, is a German lager traditionally brewed in Thuringia and Franconia in Germany.
Schwarzbier is a rich, malty, moderately hoppy lager similar to a Munich Dunkel. However, in Schwarzbier, dark roasted malts are used to give the beer a very dark color and a mild roasted or chocolate flavor, very different from (and lower in intensity than) the roasted character of a Dry Stout.
History of Schwarzbier
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Brewing Schwarzbier
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Competition Styles
Both the BJCP and the GABF recognize Schwarzbier as a distinct style.
BJCP Style Guidelines
Schwarzbier
4C. Schwarzbier
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Vital Statistics
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BJCP Style Guideline Definition (2004)
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IBUs: 22-32
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SRM: 17-30+
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OG: 1.046-1.052
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FG: 1.010-1.016
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ABV: 4.4-5.4
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Aroma: Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.
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Appearance: Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.
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Flavor: Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.
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Mouthfeel: Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
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Overall Impression: Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.
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History: A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.
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Comments: In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While sometimes called a "black pils," the beer is rarely that dark; don't expect strongly roasted, porter-like flavors.
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Ingredients: German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Noble-type German hop varieties and clean German lager yeasts are preferred.
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Commercial Examples: Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Einbecker Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian, Sapporo Black Beer
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GABF Style Listings
German Style Schwarzbier
33. German Style Schwarzbier
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GABF Style Listing (2007)
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These very dark brown to black beers have a mild roasted malt character without the associated bitterness. This is not a full-bodied beer, but rather a moderate body gently enhances malt flavor and aroma with low to moderate levels of sweetness. Hop bitterness is low to medium in character. Noble-type hop flavor and aroma should be low but perceptible. There should be no fruity esters. Diacetyl should not be perceived.
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Original Gravity (ºPlato): 1.044-1.052 (11-13 ºPlato)
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Apparent Extract/Final Gravity (ºPlato): 1.012 -1.016 (3 4 ºPlato)
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Alcohol by Weight (Volume): 3-3.9% (3.8-5%)
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Bitterness (IBU): 22-30
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Color SRM (EBC): 25-30 (50-60 EBC)
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