|

How to Brew Lichtenhainer: Dive into the Smoky-Sour Secrets of This German Ale

Lichtenhainer is a sour, smoked, low gravity German wheat beer. This beer is refreshing, yet quite complex with its high attenuation and carbonation.

Originally brewed in northern Germany in the city of Thuringia. 

Staying Relevant

Northern Germany had dozens of top-fermenting beers that were ignored. This was thanks in large part to the popular lagers that were being produced in Germany during the end of the 19th century.

Along with Gose, Lichtenhainer were able to stay relevant at the end of World War II.

Popularity in Germany

Lichtenhainer was popular in many villages in Germany including: Ammerbach,Eisenach Ziegenhain, Winzeria, Wöllnitz, Lichtenhain, along with Thuringia. The height of its popularity was towards the end of the 19th century. 

Young Beer

Much like Kellerbier, a Lichtenhainer should be served young. The raw flavors in this beer should not be considered a fault.

The smoke and acidity of this beer should be in balance and be the flavor in the forefront of this beer, with the wheat playing a supporting role. 

Wöllnitzer Weißbier 

The last Lichtenhainer was brewed in Wöllnitz at Brauerei Ed Barfuss Söhne in 1983.

Then in 1997, a brewpub in Wöllnitz began brewing a Wöllnitzer Weißbier in the Lichtenhainer style. 

Style Profile for Lichtenhainer

Appearance

Lichtenhainer are deep yellow to a light gold in color. It is unfiltered and contains good carbonation.

The head is white, rocky, and persistent. Fair clarity, with some haziness. 

Aroma

The aroma consists of fresh smoky aroma, light whispers of sourness, medium-low fruity esters (apples or lemon). Also aromas of moderate bready-grainy malt.

The smoker character is stronger than the bready malt notes. 

Flavor

Moderately strong fruit flavors (lemons or apples). Moderate intense clean lactic tartness. Smoke flavor is similar to aroma, medium strength.

Dry finish with acidity and smoke in the aftertaste. Low bitterness. The balance comes from the acidity and not from hops. The wheat character is low. 

Mouthfeel

High carbonation. Medium to medium-light body. The acidity is tingly. 

Tips for Brewing your own Lichtenhainer

Grain

This grist for a Lichtenhainer is usually Vienna malt and Pilsner malt. Oak-smoked wheat malt may be a good choice, as it does not impart an intense smoke character like beechwood or cherry-smoked malt may sometimes provide.

The Vienna and Pilsner malts will give the nice biscuit and graininess that should be in the background in this beer.  

Hops

Since the hop profile for this style is pretty small, one addition at the beginning of the boil is all you really need.

Noble hops such as Tettnanger, Halleertauer, or Spalt would be pretty authentic. 

Yeast

There is a wide selection of yeast to choose from for this style.

They include the following:

  • White Labs: German Ale/Kolsch  (WLP029).
  • Wyeast: Wyeast German Ale (1007), Lactobacillus (5335). 

Lichtenhainer By the Numbers

  • Color Range: 3 – 6 SRM
  • Original Gravity: 1.032 – 1.040 OG
  • Final Gravity: 1.004 – 1.008 FG
  • IBU Range: 5 – 12
  • ABV Range: 3.5 – 4.7% 

Lichtenhainer Recipe

Grain

  • 40%           3 lbs       Oak-Smoked Wheat Malt
  • 40%           3 lbs       Pilsner Malt
  • 20%           1.5 lbs    Munich Malt

Hops

  • 1 oz         Saaz – Boil – 15 min

Yeast

  • 1.0 pkg   German Ale Yeast Wyeast #1007
  • 1.0 pkg   Lactobacillus Wyeast #5335

Save this for Later

Frequently Asked Questions

How is Lichtenhainer Beer Distinct from Other Smoked Sour Beers?

Lichtenhainer beer is a unique hybrid that melds the smoky attributes of beers like Grodziskie or Gratzer with the tartness found in Gose styles.

This fusion results in a smoked sour beer that embodies a delicate balance of smokiness and acidity, unlike other beers where either the sour or smoky profile dominates.

The Lichtenhainer recipe showcased demonstrates how this equilibrium is achieved through specific malts and brewing techniques, culminating in a beer that epitomizes the Lichtenhainer beer style.

How Does the Lichtenhainer BJCP Classification Influence the Recipe?

The Beer Judge Certification Program (BJCP) classification serves as a guide for brewers aiming to adhere to traditional brewing standards.

The Lichtenhainer BJCP classification outlines essential attributes like appearance, aroma, flavor, and mouthfeel which are intrinsic to the Lichtenhainer beer style.

Following this classification ensures that the Lichtenhainer recipe encapsulates the historic essence and characteristics of this beer, thereby providing a benchmark for evaluating its authenticity.

What Makes the Lichtenhainer Recipe Unique Among Other Smoked Sour Beer Recipes?

The Lichtenhainer recipe stands out due to its meticulous melding of smoked and sour elements, achieved through a calculated blend of malts and a well-curated brewing process.

Unlike other smoked sour beer recipes, the Lichtenhainer recipe aims to strike a delicate balance, ensuring neither the smoky nor the sour notes overwhelm the other.

This nuanced approach results in a Lichtenhainer beer that is both reflective of its historical roots and appealing to modern palates appreciative of complex flavor profiles.

How Does the Wöllnitzer Weißbier Compare to the Lichtenhainer Beer?

Both Wöllnitzer Weißbier and Lichtenhainer beer share a lineage of German brewing tradition, but they diverge in flavor profiles and brewing techniques.

While Lichtenhainer is known for its balanced smoky and sour notes, Wöllnitzer Weißbier leans more towards the wheat beer tradition with a less pronounced smoked character.

The Lichtenhainer recipe exemplifies how a distinct fusion of smokiness and tartness can be achieved, differentiating it from other traditional German beers like Wöllnitzer Weißbier.

Could Incorporating Lactoback in the Brewing Process Alter the Taste Profile of Lichtenhainer Beer?

Utilizing Lactoback, a method of introducing lactic acid bacteria, could potentially accentuate the sour notes in the Lichtenhainer beer.

While the traditional Lichtenhainer recipe relies on specific malts and brewing techniques to attain its signature smoked sour taste, incorporating Lactoback may offer a more pronounced tartness.

This modification might appeal to brewers or enthusiasts looking to experiment with the sour aspect of the Lichtenhainer beer style while still retaining its smoky essence.

Similar Posts