Another German specialty, this time from Central Germany. El, appeared in the XNUMXth century, was extremely popular at one time, but is now almost forgotten. Designed for specific tastes, as it is distinguished by both smoky flavor and high acidity. It is not exposed to exposure, long-term storage spoils the characteristics of the drink.
Lichtenhainer is highly attenuated and carbonated, refreshing well in the heat. The aroma is dominated by smoky tones, fruity esters are acceptable, malt is manifested by notes of bread and grain. The bouquet is complex, fruity, the taste is acidic, refreshing, with a smoky aftertaste and a dry finish. Hops are weak, may be absent, the wheat component is almost not felt.
Beer has a light color, foams well in the glass. In the mouth, the drink slightly knits in the aftertaste, it is easy to drink, and it pinches the tongue.
The style is made on the basis of smoked barley malt with a part of wheat, lactobacilli are added during fermentation. Lichtenhainer is a native cousin of the Gose, Berliner Weisse, and Grodzis beer styles, but has its own characteristics. Does not contain salt, spices, coriander.
Strength: 3.5-4.7%.
Density: initial 1.032-1.040, final 1.004-1.008.
Bitterness Index: 5-12 IBU.
Color: 3-6 SRM.