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In 1907 his son Michael Graser took over the brewery. More and more guests came to the tavern, and a part of the former monastery was taken on lease from the Bavarian government, which had become the owner during secularization. The paintings in the beautiful gothic-arched sealing of this "Dominikanerklause" were being restored by the Germanic Museum of Nürnberg in the 1920s.



Drawing: The Schlenkerla around 1900.

In 1960 this part of the tavern was bought from the state and Michael Graser's daughter, Elisabeth, and her husband, Jakob Trum, took over the brewery. In 1967 they handed over the brewery and tavern to their son German Trum.

History of Smokebeer:

A great many stories have grown up around the origins of Smokebeer. Some are quite imaginative, others are a bit strange. The majority can be considered fairy-tales and fables.

The old Sumerians and Babylonians already knew of the art of brewing beer which was later perfected by the German tribes in Roman times. The basic process in those days was quite similar to the one today - apart from the technical instruments. Green malt always had to be dried (kilned). In the past, besides the usage of sun rays (which was quite difficult in Europe) there was only one way to achieve this: drying it over an open fire. Thus it was unavoidable that smoke penetrated the malt and gave it a smoky flavor. Technical developments over the centuries made it possible to produce malt without an open fire, thus without a smoky taste. Original Schlenkerla Smokebeer has preserved that old tradition of smoking the malt. Therefore you are, in effect, having a little piece of the past with every swallow!

Brewing Process:

The art of brewing beer has been known for thousands of years. Over the time the process of brewing has been continuously improved; this development has not yet reached an end. In the following, we would like to show you the way from barley to Original Schlenkerla Smokebeer brewed according to the Bavarian Purity Law of 1516.
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