Lichtenhainer
Lichtenhainer is a German top-fermented beer made from barley malt . She comes from Lichtenhain in Thuringia , today a district of Jena .
The beer was produced exclusively with barley malt; wheat malt and smoked malt are now also added in ready mixes / pouring . Since there is no original recipe, it was previously stated that it consists of half barley and wheat malt, one of which is smoked malt. It is described as a "light, sour, somewhat smoky, light beer". Originally it was brewed from uncooked condiments , but due to problems with clarification and shelf life, the preparation with short-boiled condiments established itself. The sour taste is caused by a subsequent infection with lactic acid bacteria . The hop content is low. Fermentation , storage or bottling for bottle fermentation takes place in the same way as wheat beer .
The supraregional awareness is based u. a. also in the fact that students from the university city of Jena got to know beer in Lichtenhain restaurants. The brewing tradition ended in 1983 and was revived in 1997 by a Jena restaurateur.
Individual evidence
- ^ Ludwig Narziss , Werner Back, Martina Gastl , Martin Zarnkow: The top fermentation . In: Demolition of the brewery . 8th edition. Wiley-VCH Verlag , Weinheim 2017, ISBN 978-3-527-81282-0 , pp. 440 , doi : 10.1002 / 9783527812820.ch8 .
- ^ Alwin Kulitscher: Handbook of the manufacture of top-fermented beers . Berlin 1904. Quoted from: Horst Dornbusch: The types of beer from BRAUWELT . Fachverlag Hans Carl, Nuremberg 2016, ISBN 978-3-418-00905-6 ( limited preview in the Google book search).
- ↑ Horst Dornbusch : The large BRAUWELT lexicon of beer types . Fachverlag Hans Carl, Nuremberg 2017, ISBN 978-3-418-00919-3 ( limited preview in the Google book search).