BJCP 2021 / 27C
Historical Beer: Lichtenhainer
A light, tart and smoky wheat beer with a dry crisp finish.
- Drink fresh
- standard strength
- pale color
- top fermented
- central europe
Serve: 42 to 48F, Tulip or pint
OG1.120
1.032 to 1.040FG1.030
1.004 to 1.008IBU120
5 to 12SRM40
3 to 6ABV14%
3.5 to 4.7%Taste it in order
Aroma
12 pts- Smoke, like bacon or campfire
- Clean lactic tartness
- Soft bready wheat
- Vague
- Smoky
- Better
- Smoke and light tartness
- Best
- Low to moderate smoke aroma with clean lactic tartness and soft bready wheat, no hop
Appearance
3 pts- Pale straw to gold
- Clear to hazy
- White head with moderate retention
- Vague
- Pale
- Better
- Pale gold, slight haze
- Best
- Pale straw to gold, clear to slightly hazy, white head of moderate retention
Flavor
20 pts- Smoky grain and wheat
- Clean lactic sourness
- Dry, crisp finish
- Vague
- Smoky
- Better
- Smoke and tart wheat
- Best
- Low to moderate smoke with clean lactic tartness and soft wheat, low bitterness, dry crisp finish
Mouthfeel
5 pts- Light body
- High carbonation
- Crisp
- Vague
- Light
- Better
- Light and prickly
- Best
- Light body, high carbonation, crisp and refreshing
Overall Impression
10 ptsLifts it
- Smoke and tartness in balance
Drops it
- Acrid smoke
- Vinegar
Writing tip
Judge how smoke and acid share the beer. Example: 'Gentle smoke with lemony tartness, dry and crisp. Both elements stay balanced.'
Pour these
- Lichtenhainer WeisseBayerischer BahnhofSmoky, tart and light, a modern revival
Often confused with
- 23A Berliner WeisseBerliner Weisse has no smoke
- 6B RauchbierRauchbier is richer, maltier and not sour
Fine here
- Phenolic: Smoke phenols are the point
- Sour/Acidic: Lactic tartness is the style
Ruinous here
- Phenolic: Medicinal smoke
- Astringent: Ashy dryness
Style names, numbers and vital statistics follow the BJCP 2021 beer guidelines. Descriptions and example choices are our own. Check a beer is still made before you hunt for it.