Day 35 of the German beer marathon, and I’ve decided to open this entry up for forum, especially with regards to this candidate, the Ur-saalfelder. This beer is produced by the brewery located in the southern Thuringian city of Saalfeld, located 40 kilometers south of Jena along the Saale River. There is a unique history behind this brewery, but there is another beer produced by the same brewery that will be tasted later on, and I intend to play the mosquito and suck the information out of the people at the brewery about that and this beer! 😉
The Ur-saalfelder represents an example of a typical “Märzenbier” which if translated, means strong dark beer. This terminology is cloudy because it can be mistaken for a “Schwarzbier,” which also means dark beer, but with a black color and in most cases, with a strong alcohol content. So the translation and definition alone are rather confusing. In the case of the Ur-saalfelder, the beer is not as dark as it is described, for the beer has a copper-like color, a decent clearness, a persistent head, very lively carbonation and a thick full body. The alcohol content is between 5.7 and 6%, and when drinking it, it has a slickness to it, coating the mouth, and leaving an everlasting taste to it.
However, as far as aroma is concerned, despite its rather sweet smell thanks to bread malt and floral hops, the aroma levels are rather low, meaning one can hardly smell it when opening it up. The flavor on the other hand is a bit different. When tasting it, the Ur-saalfelder has at least four different malt flavors (grain, bread, sweet and toast) and is quite hoppy with herbal and floral dominating. The end result is a clash between sweet and bitter, creating a strong intensity where it is unknown what exactly is in there and what ingredients outdo the other. Nevertheless its excellent craftmanship combined with its balance between neutral and bitter has this beer becoming a tasting experience one should try, and one where a lot of questions are open and need to be answered, such as:
- What is the real difference between a Schwarzbier and a Märzenbier, when both mean dark beer?
- What are the exact ingredients in the beer? Are they what was sensed while drinking or are there different/additional ones ?
- Is having too many hops and malt flavors really that good for the beer?
To our German and/or beer experts, this one is for you to answer, even if it means trying the Märzenbier like the Ur-saalfelder to figure it out. So go for it and let the author know what you think. 🙂
And as for the people at the Saalfelder Brewery, I’ll be back! 😉
Grade: 1,7/ A-