The malt produced in the Schlenkerla brewery is dried according to a historical recipe over an open wood fire. While the classic "Aecht Schlenkerla Rauchbier" has traditionally used beech wood, the malt for "Aecht Schlenkerla Oak" uses oak wood. The resulting oak-smoked malt has a softer and more complex smoke aroma than the spicy and intense beech smoke malt. The resulting complex smoke note in "Aecht Schlenkerla Oak" is complemented by the diverse bitterness of the finest aroma hops from the Hallertau. The beer is aged for several months in the deep brewery cellars under the Stephansberg to make it a very special treat for smoked beer lovers.
Background:
Since time immemorial, beechwood has been used as fuel in the fire drying of food - such as malt for "Aecht Schlenkerla Rauchbier" - in Europe. The beech was and is abundant in the German forests and produces a pleasantly intense smoke aroma.
Oak, on the other hand, which forms a much softer and more complex smoke aroma, was rarely used as firewood. Unlike beech, oak is extremely weather-resistant and pest-resistant, making it a valuable building wood. In addition to half-timbered houses, ships were previously mainly made of oak. Their fruits, the acorns, were also important animal feed and in times of need also indispensable for the nutrition of the people. Drying with oak wood was therefore a rarity and the fine and multi-layered smoke aroma was a very special treat. In this tradition, "Aecht Schlenkerla Oak" is brewed today to allow smoked beer lovers this unusual taste experience.
Facts "Aecht Schlenkerla Oak":
- Brewed with 100% Schlenkerla oak smoke malt
- Doppelbock with 8% alcohol
- 40 bitter units made of the finest aroma hops
- Amber colour
