Dym: Śliva

The German beer style called lichtenheiner has just come back to life. Though it cannot rival the popularity of berliner weisse or gose, lichtenheiner has some common features with them. It is very light, crushable sour beer, but what distincts it from it’s brothers is that lichtenheiner is made using malt dried in a wood-fired oven. It brings smoky notes that make the taste of beer way more complex. We decided to make our first lichtenheiner special: we used lightly peated malt (which we peated ourselves) and rye flakes, and added wild plums to the secondary fermentation. The fruit perfectly complements the taste of such beer, emphasizing sourness, astringency and making it even more fruit-forward. In order to maximize the aroma and taste, let it “breathe” for a while – 10 minutes in glass will bring out all those beautiful aromas. This will also allow the beer to warm up, so that the aromatic and spicy notes of plum come to the front. Prost!