Historical Beer - Historical Beer - Lichtenhainer

Name

Historical Beer - Lichtenhainer

Category

Historical Beer

The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are now known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.
Historical Beer can be a minor style, currently commercially produced or not, that is not present in the Style Guidelines as a Classic Style. It could be that we haven’t heard of it, that we never see it in competition, or that we have insufficient data to prepare a reasonable set of judging guidelines. If it is a style with a name that is or was actually used, then it likely goes into this category. This style is not for experimental beers that were never produced, or for other Classic Styles with added Specialty-Type ingredients.
Any Historical Beer listed in this category or contained on the Provisional Style list is considered a Classic Style for purposes of entering in Specialty-Type beer categories with added ingredients (fruit, spice, wood, smoke, etc.). This means a Historical Style beer can be used as a base style for Specialty-Type beers without automatically making the beer Experimental.
The BJCP welcomes well-researched submissions of Historical Styles that may be appropriate for our Provisional Styles list on our website, or for a future inclusion in these Guidelines.
entryinstructions: The entrant must either specify a style with a BJCP-supplied description from the list below, or specify a different historical beer style that is not described elsewhere in these guidelines. In the case of a style that has changed substantially over the years (such as Porter or Stout), the entrant may specify an existing BJCP style as well as an era (e.g., 1820 English Porter). When the entrant specifies any style not on the BJCP-supplied list in this category or on the Provisional Style list, the entrant must provide a description of the style for the judges in sufficient detail to allow the beer to be judged. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it. Currently defined examples: Kellerbier, Kentucky Common, Lichtenhainer, London Brown Ale, Piwo Grodziskie, Pre-Prohibition Lager, Pre-Prohibition Porter, Roggenbier, Sahti.

Guidelines

Impression

A sour, smoked, lower-gravity historical central European wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness.

Aroma

Moderately strong fresh smoky aroma. Light hints of sourness. Medium-low fruity esters, possibly apples or lemons. Moderate bready, grainy malt. The smoke character is stronger than the bready notes, and the smoke has a ‘dry’ character, like the remnants of an old fire, not a ‘greasy’ smoke. No hops.

Appearance

Tall off-white head, rocky and persistent. Yellow to gold color. Fair clarity, may be somewhat hazy.

Flavor

Moderately strong fruity flavor, possibly lemons or apples. Moderate intensity, clean lactic tartness without any funkiness. Similar dry wood smoke character as aroma, medium strength. Dry finish, with acidity and smoke in the aftertaste. Low bitterness; acidity is providing the balance, not hops. Fresh, clean palate, and slightly puckery aftertaste. The wheat character is on the low side; the smoke and acidity are more prominent in the balance. The tart, lemony, or green apple flavor is strongest in the finish, with smoke a close second. No hops.

Mouth Feel

Tingly acidity. High carbonation. Medium to medium-light body.

Comments

Served young. Smoke and sour is an unusual combination that can be an acquired taste.

History

Originating in Lichtenhain, in Thüringen (central Germany). Height of popularity was towards the end of the 1800s, and was widely available throughout Thüringen. Like a pre-1840 Berliner Weisse.

Ingredients

Smoked barley malt, wheat malt, Lacto, top-fermenting yeast. Grists vary, but the wheat would typically be 30-50%. Can be made with all barley malt.

Comparison

In the same general historical lower-alcohol central European wheat beer family as Gose, Grodziskie, and Berliner Weisse; has elements of all of them but with its own unique balance – sour and smoke is not found in any of the other styles. Not as acidic as Berliner Weisse, probably more like a smoked Gose without coriander and salt, or a Grodziskie with Gose-like acidity.

Statistics

Type	Min	Max
OG	1.032	1.040
FG	1.004	1.008
IBU	5	12
SRM	3	6
ABV	3.5	4.7

Commercial Examples

• Live Oak Lichtenhainer
• Wöllnitzer Weissbier

Tags

• standard-strength
• pale-color
• top-fermented
• central-europe
• historical-style
• wheat-beer-family
• sour
• smoke