Lictenhainer is a rare German beer style that falls somewhere between a Berliner Weiss and Graetzer. It's a top-fermenting beer that is both sour and smoky. It was originally made entirely of smoked barley malt, but later changed to 2/3 smoked barley malt and 1/3 wheat malt. It was fermented with a traditional German ale yeast, and the beer was soured by being placed in inoculated barrels, where a slight souring was induced. Little is known about hopping, but Mosher suggests it was probably around 23 IBU.
References
- Mosher, Randy. "Radical Brewing," Brewers Publications, Boulder, Colo., 2004
