Black beer

Schwarzbier, which literally means black beer in German, is the darkest version in the German lager repertoire. Originating in eastern Germany, particularly Thuringia and Saxony, where it has been brewed for centuries, it is probably the most resounding proof that a very dark beer can be light, easy to drink, and absolutely sessionable. It is one of the great secrets of the lager catalog beyond the Pilsner-Helles-Märzen axis.

In the glass, it shows a black or very dark brown color with beautiful ruby highlights when held up to the light, a creamy, cream-colored head with good retention. On the nose, there are soft notes of dark chocolate, espresso coffee, toasted bread, cocoa, and a slightly herbal background from the noble hops. The lager fermentation gives it a very clean profile, free of fruity esters. On the palate, it is surprising: despite the color, it is light and refreshing, with a medium-low body, soft malty sweetness, moderate bitterness from the roast (20-30 IBU), lively carbonation, and a very dry, clean finish without the astringency typical of many dark beers. The alcohol content ranges between 4.4% and 5.4%.

It is brewed with Munich and Pilsner malts as a base, a carefully measured proportion of dehusked roasted or chocolate malts that provide color without aggressive bitterness, German noble hops in discrete doses, and lager yeast with long cold maturation.

It is an extraordinarily versatile beer: it pairs with practically everything, from sausages and cured meats to fish, chicken, ribs, pizza, or mild cheeses. It should be served between 7 °C and 10 °C in a pint glass or pokal. A perfect collection to discover that dark beers can be light and sessionable and to surprise anyone who has prejudices about color.