How to Brew Schwarzbier: Art of German Black Beer Brewing

As history has proven time and time again, dark beers have been around for a really long time, Porters and Stouts usually take the price when novice beer drinkers begin to think about the wide color spectrum of beers.

The one that hardly is ever mentioned is the classic German style Schwarzbier.

In an attempt to offer up more variety of dark beers, I present to you the Schwarzbier.

Black Beer

Schwarzbier, which translates to “black beer” in German, may be the oldest continuously brewed beer style throughout the world.

Evidence points to archaeologists finding a Celtic tomb a few miles from Kulmbach in northern Bavaria back in 1935.

In this tomb a drinking vessel with remains from a black beer and bits of baked bread, which was used in fermenting at the time. This tomb was about 3,000 years old (800 BC), which makes it the oldest evidence of brewing in Europe.

The Oldest Beer Style?

The logical conclusion here is that the area of Kulmbach, which still brews Swarzbier today, was the birthplace of the style. It was not until 1174 that documented evidence surfaced about beer brewing that existed in the Kulbach area.

This would prove Kulmbach being the oldest active brewing epicenter in the world. Of course, historians would point to the Middle East as being the oldest.

However, the rise of Islam hindered the continuous brewing that took place there.

The first actual documentation of Schwarzbier as a style began in 1390 from Braunschweig (Brunswick). At the same time, Thuringia and Northern Bavaria were brewing a style very close to a Schwarzbier.

Both beers were brewed with ale yeast, as lager yeast did not start until the 16th century.

Those Monks at it Again

Kulmbach was also the place where monks first brewed Kulmbacher Kloster Mönchshof Schwarzbier, which literally translates to “black beer from the monks.”

American craft brewers are taking on the tradition of brewing ‘black beers.’

Characteristics of the Style

Appearance

Rich copper to chocolate brown color. A creamy, tan colored head

Aroma

Noble hop aroma with malt sweetness derived from the Munich malt. Malt aroma is of bread crust or toast.

Some other aromas include: caramel, nuts, and toffee. No diacetyl or fruity esters should be present.

Mouthfeel

A firm mouthfeel and medium full body is due to the high presence of unfermentable.

Some astringency and low alcohol warming. Medium carbonation.

Taste

The Munich malt really shines here. Rich in melanoidins similar to bread crust. Some chocolate, nuttiness, caramel, and toast adds to the complexity of this beer. Beer should not have any roast characteristics and not dominated by caramel.

Hop bitterness should be low, but noticeable. The malt presence should be at the forefront. No fruity esters or diacetyl. Dry finish will usually lead to hop bitterness at the backend.

Food Pairings

Schwarzbier pair well with the following foods: spicy food, bbq, bratwurst, steak, cabbage, rolls, dark chocolate

Building your Schwarzbier Recipe 

Base Malt

When it comes to recipe development for a Schwarzbier, Munich malt, Pilsner malt, and some specialty malts is really all you need. Now the real question is the proportions that you regulate to each malt.

If you are more of a traditionalist, Munich malt will be the leading malt in your recipe. You can include Munich malt as 100% of your grist down to 20-30% at the low end.

Pilsner malt and specialty malts will make up the rest of the grist, with only 10% making up the recipe for specialty malts.

In recipe development, this is the time when you begin to ask what flavor a brewer wants from their beer. Munich gives a beer a very recognizable nutty and toasty character and also allows for a bittersweet background.

Pilsner malt offers the dry crispness that you expect from a lager. Of course, if you want to showcase the crispness of the beer, Pilsner malt will take the lead here.

Specialty Malt

As was mentioned earlier, about 10% of the grist should be made up with specialty grains. To obtain a light caramel character and light chocolate malt, use only a small portion of each. CaraMunich malt is always a good choice here.

Since this is indeed a black beer, the color must arrive from specialty malt. There needs to be a bit of caution raised here as not all dark malts are created equal. Since you want more dark color and no roast character, Weyermann’s Carafa I, II, or III.

This is a dehusked black malt that imparts the color you want without the roastiness that Black Patent malt will have.

Hops

Like many Pilsners, hop bitterness should be present in a Schwarzbier. However, the hop bitterness should not dominate the beer.

As with most German beers, German noble hops with soft aroma, mild flavor, and medium bitterness. Terrnang and Hallertau work great here.

If you want to change up your hops a little, an American hop with German pedigrees such as LIberty hops can be considered. A hop addition at the beginning of the boil is appropriate and a late addition towards the end of the boil will give some nice aroma to the beer.

Yeast

A clean fermenting German Lager yeast should be chosen for your Schwarzbier. No matter what yeast is used, a two month lagering process is recommended.

Here’s the list of yeast to choose from:

• Wyeast: Bavarian Lager (2206) or Pilsen Lager (2007)
• White Labs: German Lager (WLP830)
• Dry Yeast: SafLager S-23

Schwarzbier Recipe

Grains

• 49% 5 lbs Pilsner; German
• 39% 4 lbs Munich Malt – 10L
• 5% 8.0 oz Carafa II
• 5% 8.0 oz Caramunich I
• 2% 4.0 oz Chocolate Malt

Hops

• 1.00 oz Perle Pellets – Boil 60.0 min
• 1.00 oz Hallertauer Pellets – Boil 5.0 min

Yeast

• 1.0 pkg German Lager (White Labs #WLP830)

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Frequently Asked Questions

What is Schwarzbier and How is it Different from Other Dark Beers?

Schwarzbier is a German black beer that has been brewed for centuries. Unlike other dark beers like stouts and porters, Schwarzbier is not dominated by roast characteristics. It has a rich, malty flavor with a dry finish, making it distinct from other dark beers.

How to Make Your Best Schwarzbier Using the Klosters Recipe?

The Klosters recipe mentioned in the article suggests using Munich malt as the leading malt if you are a traditionalist. The article also recommends using German noble hops and a clean fermenting German Lager yeast for the best results.

What Ingredients are Essential for an All-Grain Schwarzbier Recipe?

For an all-grain Schwarzbier recipe, you’ll need Munich malt, Pilsner malt, and some specialty malts. German noble hops like Terrnang and Hallertau are also essential. For yeast, a clean fermenting German Lager yeast is recommended.

How is Black Beer Made and What Makes it Unique?

Black beer, or Schwarzbier, is made using a combination of Munich malt, Pilsner malt, and specialty malts. What sets it apart is its unique balance of malt and hop flavors, without the roastiness commonly found in other dark beers like stouts.

What Food Pairings Work Best with Schwarzbier?

Schwarzbier pairs well with a variety of foods, including spicy food, BBQ, bratwurst, steak, cabbage rolls, and dark chocolate. The article suggests that the beer’s malty and slightly hoppy characteristics make it a versatile choice for food pairings.