What contributes to the crisp mouthfeel of altbier?

The fermentation process significantly contributes to the crisp mouthfeel of altbier, primarily due to the way the yeast operates during fermentation. Altbier is typically fermented with a particular strain of bottom-fermenting yeast at slightly higher temperatures than traditional lagers, favoring a clean finish with well-defined flavors. This influences not only the overall taste profile but also the texture of the beer.

During fermentation, yeast converts fermentable sugars into alcohol and carbon dioxide. The meticulous balancing of fermentation temperature and yeast viability leads to a production of fewer esters and phenols, resulting in a clean, crisp character. Additionally, the presence of well-attenuated sugars in the finished beer enhances dryness, further contributing to that refreshing mouthfeel. Thus, the characteristics of the fermentation process are key to achieving the desired crispness found in altbier.