Aecht Schlenkerla Fastenbier - Lentbeer

Schlenkerla Lentbeer

From Ash Wednesday through Easter Sunday, 40 days of “fasting” have been practiced by the Christian community since the 2nd century. According to the principle liquida non frangunt ieiunium (liquids do not break the fast), the monks in the middle-age monasteries would brew a stronger, more nutritious beer for the time of lent to stay in shape for the daily labor. Original Schlenkerla Lentbeer is based on this tradition and is only served in the time between Ash Wednesday and Easter.

Brewing process
Different from the Original Schlenkerla Smokebeer, the Schlenkerla Lentbeer is made from a mixture of ‘light’ (e.g. non-smoked) malt and Schlenkerla Smoked Malt. It is brewed in classic copper kettles in a two-decoction mash with hops from Spalt (near Nuremberg) and Hallertau. One week of primary fermentation is followed by a two month period of lagering in the ancient cellars underneath Bamberg. The lentbeer is being served unfiltered with fine bottom fermenting yeast from the keg and thus preserves its full body and aroma.

Historical background
Fasting was already being practiced by the Romans in the old ages. The early Christians adapted this ritual in the 2nd century as a two-day preparation for the Easter celebration. In later centuries, the church extended the lent-period to the now common 40 days.

Aecht Schlenkerla Lentbeer “Fastenbier”
Alc./Vol.: 5.5
IBU: 32