German for "Black Beer", the Schwarzbier is often a dark brown to almost pitch black, but without some of the flavors traditionally associated with very dark beers (such as Porters and Stouts).
Usually light to moderate in body, the malt flavors are primarily caramel and chocolate, with only hints of coffee and other roasted flavors. The bitterness primarily comes from Noble hops, and a dry finish is common. Often a little bit maltier and sometimes more hoppy than Munich Dunkel Lager.
Best served cool, 46-54 degrees, and in a pint or pilsner glass.
Collaboration with our friends from Briess Malts and White Labs. We collaborated to make a beer and have it ready to be served at the 2012 Craft Brewers Conference.
Inspired by the Schwarzbier from Germany, this indigenous San Diego Black Lager is rich with aromas and flavors of the local coastline. Ingredients were inspired by what the Kumeyaay Indians might have been eating when they were on the coastline watching Cabrillo land on Ballast Point in 1542.
A German-style schwarzbier, or "black beer," brewed with a blend of German Munich malt, Vienna malt and "huskless" roasted malts, which give the beer a smooth toasty character. Our version employs a German ale yeast rather than the traditional lager yeast. (Description provided by company)
The Duck Rabbit Schwarzbier is a refreshing summer lager (sometimes referred to as a "black pils"). In true Duck-Rabbit fashion, we've made ours extra schwarzy! It's very dark and quite roasty. Lot's of Hallertau hops give this brew an authentic German character.
This intensely dark Kulmbacher style lager has a superb malt complexity with the distinctive flavors and aromas of coffee, caramel and chocolate.
A renowned smoothness and a creamy, tan head make it a world champion. (Description provided by company)
