German Smoked Beer | 5.9% abv
Original Schlenkerla Lentbeer is an unfiltered smokebeer, brewed according to the Bavarian Purity Law of 1516. Bottom-fermenting yeast gives the reddish brown lentbeer a natural cloudiness. Its smokey aroma is already noticeable in the smell, combined with a fine hoppy note. In the drink the full-bodied, highly drinkable lentbeer shows its strong malty flavor, rounded up with the smokey taste and a light bitterness.
Brewing Process
Different from the Original Schlenkerla Smokebeer, the Schlenkerla Lentbeer is made from a mixture of 'light' (e.g. non-smoked) malt and Schlenkerla Smoked Malt. It is brewed in classic copper kettles in a two-decoction mash with hops from Spalt (near Nuremberg) and Hallertau. One week of primary fermentation is followed by a two month period of lagering in the ancient cellars underneath Bamberg. The lentbeer is being served unfiltered with fine bottom fermenting yeast from the keg and thus preserves its full body and aroma.
Historical Background
Fasting was already being practiced by the Romans in the old ages. The early Christians adapted this ritual in the 2nd century as a two-day preparation for the Easter celebration. In later centuries, the church extended the lent-period to the now common 40 days.
Original Schlenkerla Lentbeer is an unfiltered smokebeer, brewed according to the Bavarian Purity Law of 1516. Bottom-fermenting yeast gives the reddish brown lentbeer a natural cloudiness. Its smokey aroma is already noticeable in the smell, combined with a fine hoppy note. In the drink the full-bodied, highly drinkable lentbeer shows its strong malty flavor, rounded up with the smokey taste and a light bitterness.
Brewing Process
Different from the Original Schlenkerla Smokebeer, the Schlenkerla Lentbeer is made from a mixture of 'light' (e.g. non-smoked) malt and Schlenkerla Smoked Malt. It is brewed in classic copper kettles in a two-decoction mash with hops from Spalt (near Nuremberg) and Hallertau. One week of primary fermentation is followed by a two month period of lagering in the ancient cellars underneath Bamberg. The lentbeer is being served unfiltered with fine bottom fermenting yeast from the keg and thus preserves its full body and aroma.
Historical Background
Fasting was already being practiced by the Romans in the old ages. The early Christians adapted this ritual in the 2nd century as a two-day preparation for the Easter celebration. In later centuries, the church extended the lent-period to the now common 40 days.
