Steinbier ( him. Steinbier , from him. Stein - "stone"), also known as stone beer - a traditional special beer , common in Carinthia until the beginning of the 20th century. It was also popular in Scandinavia , Franconia and South-West Germany . Today it is rarely produced by individual breweries in Germany, Austria and the USA .
| lager or ale | |
| Steinbier | |
|---|---|
 Leikeim steinbier | |
| Country of origin |  Germany and  Austria |
| Fortress | 4.5–7.2% |
| Type of | lager or ale |
History and technology
Beer gets its name from the technology of boiling the wort, which boils due to the installation on hot stones. In the past, cooking vessels were often made of wood, so it was not possible to heat them on fire. Thus, the only way to boil the wort was by heating with stones. The beer obtained by this method is different from the usual one, since the stones caramelize the wort contained in maltose. As a result, deposits of sugar with a pronounced aroma of smoke are deposited on the stones. After filtering the beer from the cooking vessel into a vessel for fermentation and cooling, the "saccharified" stones are placed at the beginning of fermentation in the beer. During fermentation, the yeast quickly processes sugars adhering to the stones. The resulting beer acquires a pleasant smoky aroma and a slightly sweet malt flavor. Usually steinbir is not filtered.
Today, stone beer is a rare variety, and only a few breweries produce this kind of old, time-consuming and dangerous technology. In the past, ale grades of stone beer were often brewed, but at present most cheinbier grades are lagers.
The alcohol content is from 4.5 to 7.2%.
Trademarks
Examples of trademarks in this exotic style: Gusswerk Urban-Keller's Steinbier (Austria), Altenmünster Rauchenfelser Steinbier, Altenmünster Steinweizen, Allgäuer Stevenboks, Gänstaller-Bräu Akkurat ROCKS Steinbier, Lahnsteiner of the North-Eastics, Reliefs of the Engineer , Fort Collins Steinbier, Scratch Vollmund Steinbier, Sweet Mullets Steinbier (USA) .