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Steinbier is a type of beer preparation that has long been forgotten. In the past, the brewing pans were not made of stainless steel or copper but made of wood, so the mash in them could not be heated directly over the fire. The necessary heat was added to the brew using hot stones. Granite stones were heated in a fire in a specially designed basket and then added to the wort. In this process, the stones bring the brew to a boil and parts of the malt sugar caramelize. The malt caramel sticks to the stones and is used again in a later step in the process. After the main fermentation, the green beer is poured into the fermentation tank and goes through a secondary fermentation together with the stones. The caramelized sugar on the stones feeds the yeast and also gives the beer a wonderful taste.
The Leikeim brewery is one of the few breweries that still brew beer using this traditional method. The Steinbier from Leikeim is a malty specialty beer with a strong 5.8% alcohol content and a full-bodied, aromatic character.
The Steinbier flows into the glass in a naturally cloudy copper red and is adorned with a small veil of beige foam. In terms of smell and taste, there is a wonderful variety of malts with aromas of melt-in-the-mouth caramel, buttery brioche and ripe stone fruits. The hops add a fine herbal note and a subtle floral touch.
Water, barley malt, hops, yeast