Lichtenhainer was one of the last remaining examples of a smoked sour beer. The last continuously-produced Lichtenhainer was brewed in 1983. The style has since been brewed by at least one German brewery and one American brewery, though neither are easily available.
For this beer, I used the same souring technique I used on my last sour: 5 days of spontaneous lactic fermentation at 112˚F. This time I did the lactic fermentation in a CO2 purged keg, in order to further inhibit aerobic spoilage bacteria. I then performed a 5 minute boil and fermented it with US05 American ale yeast.
Like my previous sours, this beer reached typical levels of attenuation. It's neither as dry as a traditional lambic, nor is it as sweet as sweet lambics or most Flemish sours. The acidity is aggressively lemon-like. The beech smoke plays a supporting role, expressing itself as a rich, savory finish. Unusual, to be sure, but delicious and surprisingly drinkable.
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