![]() ![]() ![]() They, too, do their own malting and offer a range of rauchbier including their well-known lager, a Marzen-style, and a Weissbier. The Christian Merz Brauerei Spezial is a little younger than Schlenkerla, with origins going back to 1536. Instead, yeast from the Aecht Rauchbier fermentation is repitched onto the Helles, which imparts the light rauch note. Though, the Helles is subtly smoky, it is not because of smoked malt. Other beers in their lineup include an Urbock, a Helles Lager, and wheat ale… among others. The beer Schlenkerla is most known for is their “Aecht Schlenkerla Rauchbier, “Aecht” means original. It’s quite tricky to do it the right way.” We control very exactly how much wood we put in at what time because we want to have a certain temperature curve for the entire process. In The Beer Bible, Jeff Alworth quotes the sixth generation owner of the brewery, Matthias Trum, describing the malting process this way: Schlenkerla still processes its own malt, kilning it over a fire of beach wood or, for their Christmas double bock, oak wood. “Schlenkern” is a word used to express not walking straight. Its name, “Schlenkeria” means “ the little dangler,” and refers to a nickname given to late 1800s owner/brewer Andreas Graser. Bauerei Schlenkerla:īauerei Schlenkerla’s history stretches all the way back to 1387. Two hundred years later, there are still nine breweries within the city of Bamberg, and two of these have become synonymous with traditional rauchbier - Bauerei Schlenkerla and Christian Merz Brauerei Spezial. ![]() Historical Rauchbier in a Craft Beer World? In doing so, they became the keepers of the oldest continually-made smoked beers. Kilning with wood was something they understood, and saw little reason to change. However, in the Franconian city of Bamberg, there were those who clung to the old ways, those who had embraced the smoky character of the malt and specifically designed their beers around it. Thus, as maltsters of the 1800s enthusiastically discarded the old roasting method and brewers excitedly explored the possibility of pale malts, smoked beers, to a large degree, passed into the annals of brewing history. The drum kiln never exposed the malt directly to the fire, which not only increased the range of malt colors and flavors produced, and made for a more uniform roast, but eliminated that niggling smoked character. In 1818, listed under the title “Improved Method of Drying and Preparing Malt,” Daniel Wheeler patented his new invention and everything changed. While an English maltster might use coal or wood, German brewers (often German brewers would also do their own malting) did not use much coal, instead depending on wood alone. What fuel was used depended a lot on what area of Europe you were in. ![]()
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