https://youtu.be/23wgSqA-AroMy Not Altbier - perhaps best described as a Naltbier.
It was supposed to be an Altbier, a top fermented beer, as ales are done, but it’s cold conditioned, like a lager. From Düsseldorf and surrounding environs.
It’s a regional rival to Kölsch, another top fermented beer, which is from Cologne. I’ve made a couple of Kölsch this summer.
Anyway, long story short, it was meant to be entered into a brewing competition, but the last package of Kölsch yeast in town, aye caramba, failed. 72 hours of bupkus fermentation. In the end, I resorted to use an ale yeast used for NEIPAs, which had some enzymes that cause cloudiness and enhance fruit esters, so at that point, this beer ceased to be a viable contestant because it had to use a German top fermenting yeast.
In German, old Canadian beer translates as ‘altes kanadisches bier’ so this became Kanadelicious Beer.
