Style: Schwarzbier
All StylesStyle Profile based on 500 recipes
BU:GU
0.50
Hops
3.7 g/L
Mash pH
5.43
Description
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable. History: A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan. Style Comparison: In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.
Examples: Devils Backbone Schwartz Bier, Einbecker Schwarzbier, Eisenbahn Dunkel, Köstritzer Schwarzbier, Mönchshof Schwarzbier, Nuezeller Original Badebier
Typical Grain Bill
- 48%
- 23%
- 17%
- 6%
- 3%
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 84%
- 84%
- 75%
- 66%
- 36%
% of Schwarzbier recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Common Hops
- 25%
- 18%
- 14%
- 11%
- 10%
- 9%
- 8%
- 8%
- 5%
- 5%
% of Schwarzbier recipes using each hop
Common Fermentables
- 18%
- 15%
- 15%
- 11%
- 10%
- 9%
- 8%
- 7%
- 6%
- 6%
Colour = malt category · bar = % of recipes
Common Yeasts
- 19%
- 10%
- 6%
- 5%
- 3%
- 3%
- 2%
- 2%
- 1%
- 1%
% of Schwarzbier recipes using each strain
Typical Water Profile
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.