In German ‘alt’ means old, and references an older style of ale that was (and still is) predominately made in Düsseldorf. A top fermented ale that’s usually conditioned or lagered, Altbiers are malty, but have a noticeable and firm hop bitterness. With notes of toasted bread, I’ve been fond of comparing Altbier to a slice of liquid toast covered in Nutella, sans chocolate. 4.6% ABV.