Adambier is light earthy colored to dark in shading. It might possibly utilize wheat in its plan. Unique styles of this beer may have a low or medium-low level of smokiness. The smoke character might be missing in contemporary adaptations of this beer. The astringency of profoundly roasted malt ought to be missing. Toast and caramel-like malt characters might be clear. Low to medium hop bitterness is seen. Low hop flavor and aroma are seen. It is initially a style from Dortmund. Adambier is a solid, dark, hoppy, harsh ale widely aged in wood barrels. Broad maturing and the fermentation of this beer can veil malt and hop character to changing degrees. Customary and non-cross breed assortments of European hops were generally utilized. A Kölsch-like ale fermentation is average Aging in barrels may contribute some degree of Brettanomyces and lactic character. The final product is a medium to full-bodied complex beer in hop, malt, Brett and acidic equalization.