This version of a historical smoked, sour German style is the creation of homebrewer David Lieberman and was the winner of the Philly Extreme Homebrewing Challenge. It was made from a blend of malts smoked with beechwood, cherrywood and oak, and soured with 2 strains of lactobacillus before being fermented with a Kolsch yeast. The result is a uniquely tart, smokey and refreshing ale.