Tasting

What does Münstersch Alt taste like? Fresh and round, with a light fruitiness from the top-fermenting yeast, far less bitter than its Düsseldorf counterpart. Anyone used to drinking only Pils is often surprised by the soft body. The color is pale, not copper. The foam is fine, the finish short and clean, and the glass empties quickly, since nothing weighs heavy on the tongue.

A good example is the Münstersch Alt from Pinkus Müller, which the brewery considers its flagship beer. From Ostwestfalen, Herforder Pils and Paderborner Pilsener both fit the bill, classically Westphalian and bitter. Then there's Pinkus Hefeweizen, for anyone who prefers wheat beer. To compare, set two glasses side by side and pay attention to aroma, foam, and finish. You'll notice the difference between Alt and Pils almost by smell alone.

The glass follows the style. Alt is served in a tall, slender glass that holds the foam and keeps the fruitiness from dissipating. Pils traditionally gets a tulip or goblet glass, where the hop aroma can gather. Hefeweizen is poured into the tall wheat beer glass.

Temperature falls within a range: Alt around 8 to 10 degrees Celsius, Pils usually 6 to 8 degrees, Hefeweizen similarly cool. Too cold, and the beer loses its fruitiness; too warm, and it comes across flat and heavy.

When pouring, hold the glass at a slight angle, let the beer flow in slowly, and only straighten it up toward the end to build a firm head. An Alt on tap often tastes different from one in a bottle, since the tap controls both the foam and the carbonation.