… it can make you “schlenker” quite a bit. Its smoky flavor is being achieved by exposing the malt to the intense, aromatic smoke of burning beech-wood logs at the Schlenkerla-maltings. After mixing it with premium-class hops in the brew, it matures in 700 year old cellars, deep down in the hills of Bamberg, into a mellow, magnificent-tasting beer, best drunk directly in “Schlenkerla”. An Original amongst the beers, even amongst the Bavarian beers. You can drink it in the “Alte Lokal” at white-scrubbed wooden tables – covering them with a tablecloth would be a sin – underneath an old timbered ceiling, even darker than the beer. You can drink it in the “Klause”, a former monastery, built in 1310, or you can drink it in the inner court next to a 500-liter wooden-keg. All this is the Schlenkerla.