The malt produced in the Schlenkerla brewery is dried over an open wood fire according to a historic recipe. While beech wood was and is traditionally used for the classic Aecht Schlenkerla Rauchbier, the malt for Aecht Schlenkerla kils oakusing oak wood. The resulting oak smoked malt has a smoother and more complex smoke aroma than the spicy and intense beech smoked malt.
The product has been discontinued in our webshop
The Schlenkerla brewery, from which Rauchbier originates, was first mentioned in 1405 and originally operated in the oldest part of the settlement, under the Bamberg cathedral. The historical building is also worth visiting because of the 14th-century Dominican monastery with Gothic arches and the Frankish wooden facade. This is where the Rauchbier Eiche Doppelbock comes from.
water, barley malt , hops,yeast
barley malt
The resulting complex smoky note in Aecht Schlenkerla oak is complemented by the diverse bitterness of the finest aroma hops from the Hallertau. Amber-colored and with 8% alcohol, it matures for several months in the deep brewery cellars under the Stephansberg to become a very special treat for smoked beer lovers at Christmas time.
