7A. Northern German Altbier
{{ #if: | Main article: [[Altbier|]] | Main article: Altbier }}
7B. California Common Beer
California Common Beer
| 7B. California Common Beer
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Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 30-45
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SRM: 10-14
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OG: 1.048-1.054
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FG: 1.011-1.014
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ABV: 4.5-5.5
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| Aroma: Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.
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| Appearance: Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.
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| Flavor: Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.
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| Mouthfeel: Medium-bodied. Medium to medium-high carbonation.
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| Overall Impression: Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.
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| History: American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.
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| Comments: This style is narrowly defined around the prototypical Anchor Steam example. Superficially similar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.
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| Ingredients: Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California" in the name) work better than others at the warmer fermentation temperatures (55 to 60°F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.
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| Commercial Examples: Anchor Steam, Southampton West Coast Steam Beer, Old Dominion Victory Amber, Flying Dog Old Scratch Amber Lager
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7C. Düsseldorf Altbier
{{ #if: | Main article: [[Altbier|]] | Main article: Altbier }}
