Tasting

Köstritzer Schwarzbier is the first example that comes to mind for this style. It smells of roasted malt and a touch of caramel, feels soft in the mouth with a trace of bittersweet chocolate, and finishes dry. Since the hops stay in the background, it tastes milder than its color promises.

The glass reveals whether the beer was poured well. The foam should be beige to light brown, fine and persistent—a little like a milky coffee. If it holds, rings of lacing remain on the glass as you drink.

A stange glass or a light tulip glass suits it best, holding the foam and carrying the aroma to the nose. The beer shouldn't be too cold. At around eight to ten degrees Celsius, roasted notes and malt come through; in ice-cold conditions, only a chilly darkness remains.

When pouring, the rule is the same as for any lager: tilt the glass, let the beer run down the side, then stand it upright at the end and let the foam build. A brief pause before topping up lets the head set firmly.

Anyone wanting to compare Schwarzbier should try it alongside a Munich Dunkel or a Pilsner. That's when you notice how much less sweetness and how much more roast character Schwarzbier carries. The Altenburger Brauerei in Altenburg also bottles beers in the region, and comparing regional beers is well worth it. Every Schwarzbier from Thuringia offers its own picture, sometimes more coffee, sometimes more caramel, and after just two sips you'll know what you like.