Düsseldorf
Beer

Düsseldorf is well known for its Altbier, a hoppy beer which translates as old beer, a reference to the pre- lager brewing method of using a warm top-fermenting yeast like British pale ales. Over time the Alt yeast adjusted to lower temperatures, and the Alt brewers would store or lager the beer after fermentation, leading to a cleaner, crisper beer. The name "altbier" first appeared in the 19th century to differentiate the beers of Düsseldorf from the new pale lager that was gaining a hold on Germany.

Brewers in Düsseldorf used the pale malts that were used for the modern pale lagers, but retained the old ("alt") method of using warm fermenting yeasts. The first brewery to use the name Alt was Schumacher, which opened in 1838. The founder, Mathias Schumacher, allowed the beer to mature in cool conditions in wooden casks for longer than normal, and laid the foundation for the modern alt – amber coloured and lagered. The result is a pale beer that has some of the lean dryness of a lager but with fruity notes as well.

There are five pub-breweries in Düsseldorf which brew Altbier on the premises: Füchschen, Schumacher, Schlüssel, Uerige and Brauerei Kürzer. Four of the five are in the historic centre of Düsseldorf (Altstadt); the other (Schumacher), between the Altstadt and Düsseldorf Central railway station (Hauptbahnhof), also maintains an establishment in the Altstadt, Im Goldenen Kessel, across the street from Schlüssel.

Each (except Brauerei Kürzer) produces a special, secret, seasonal "Sticke" version in small quantities, though the names vary: Schlüssel spells it "Stike", without the "c", while Schumacher calls its special beer "Latzenbier", meaning "slat beer", possibly because the kegs from which it was poured had been stored on raised shelves. Füchschen's seasonal is its Weihnachtsbier (Christmas beer), available in bottles starting mid-November, and served in the brewpub on Christmas Eve.
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