Schlenkerla
Brauerei Heller-Trum, commonly known as Schlenkerla, is a historic smoked beer brewery located in the old town of Bamberg beneath the cathedral, first mentioned in 1405 as the 'House of the Blue Lion.' Now run by the Trum family in the 6th generation, it is world-renowned for its Aecht Schlenkerla Rauchbier (Original Schlenkerla Smokebeer), where all malts are dried by wood fire following century-old recipes.
Beers by Schlenkerla
6 beers
← scroll to see all 6 beers →
The recurring character behind the beers
Schlenkerla brew across 2 style families.
Across these 6 beers, 4 notes keep showing up:
Four notes carry across the range. That's a tight house style — most breweries in the catalogue share just one. 2 of them come through every single beer.
Compared with 1230 other breweries brewing Rauchbier and Märzen:
and 1 more traits that set them apart
How we measure this
Two thresholds are at work here:
- The signature list shows notes that recur in at least 6% of this brewery's beers. A low bar — enough to flag a pattern, not high enough to call it an exclusive trait.
- The peer comparison below shows only notes where this brewery's coverage differs from similar breweries by at least 20 percentage points. A higher bar — enough to call a real difference, not a nudge.
A note can appear on the signature list without appearing in the peer comparison: it recurs here, but similar breweries do the same thing.
Aecht Schlenkerla Rauchbier Urbock
Their beers place in the Top 53% of the catalogue on average, across 6 ranked beers. One clear standout well ahead of the rest.
Similar Breweries
hopIQ exclusiveBased on style overlap and flavor profile
About Schlenkerla
Brauerei Heller-Trum, commonly known as Schlenkerla, is a historic smoked beer brewery located in the old town of Bamberg beneath the cathedral, first mentioned in 1405 as the 'House of the Blue Lion.' Now run by the Trum family in the 6th generation, it is world-renowned for its Aecht Schlenkerla Rauchbier (Original Schlenkerla Smokebeer), where all malts are dried by wood fire following century-old recipes.
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