Sticke/Doppelsticke

 Overall Impression A stronger version of classic Düsseldorf Altbier, that may vary in intensity and alcohol content.

Aroma

Clean yet robust and complex aroma of grainy-rich malt with medium to medium-high fruity esters. Rich baked bread and nutty-toasty bread crust notes. Low to medium alcoholic aroma is acceptable.

Appearance

Deep amber to deep copper color, yet stopping short of brown. Brilliant clarity (may be filtered). Thick white to tan head.

Flavor

Clean and crisp malt character, bold, complex. The malt presence is only balanced by low-medium attenuation. Some fruity esters (especially cherry-like) may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Spicy, peppery or floral hop flavor can be moderate to low. No roasted malt flavors or harshness. The bitterness can seem as low as moderate if the finish is not very dry.

Mouthfeel

Medium to medium-high bodied. Smooth. Medium carbonation. Astringency low to none.

Comments

As common variants of Altbier, Sticke is slightly stronger, darker, richer and more complex than typical alts. Bitterness rises up to 60 IBUs and is usually dry hopped and lagered for a longer time. Doppelsticke is more rich in malt and alcohol sensation, still drinkable and suitable for some ageing.

History

Sticke Altbier originated in Uerige Brauerei in Düsseldorf as a "secret", stronger version of the traditional Altbier, originally brewed for brewers' personal consumption and then released to the public. The name comes from the local dialect word "sticke" or "stickum," meaning "secret" or "gossiping," referring to the brewer's "generosity" with ingredients. Today, it is a popular, though seasonal, beer style known for being more robust in maltiness and hoppiness than standard Altbier. Even stronger version of Sticke is Doppelsticke, pushing up boundaries of the overall Altbier style.

Characteristic Ingredients

Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Spalt hops are traditional, but other noble hops can also be used. Moderately carbonate water. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.

Style Comparison

Stronger version of Altbier, more fruity and less sweet than a Doppelbock, less sweet than a Wee Heavy.

Vital Statistics

IBUs 35 – 60 SRM 13 – 30 OG 1.060 – 1.075 FG 1.010 – 1.015 ABV 6.0 – 8.5%

Commercial Examples

Examples: Uerige Sticke, Uerige Doppelsticke, Schumacher Latzenbier, Schlüssel Stike

Contributor

Angelo Ruggiero

Additional Sources

Brauerei Uerige (website), German Beer Institute (website)