Rauchbier

[quantum24]

is anyone familiar with this style of beer. last night i tried a Aecht Schlenkerla Rauchbier Marzen, and wow, this beer was not for me. the smoke flavor and aroma were so assertive (like a really smoked gouda), i couldnt finish it. are all rauchbiers like this, and how is the smoke flavor attained. i have had beers that used peat smoked malt, but this was a totally different taste. what gives

[Theakston]

I think they are smoked over beechwood. Very intense, much more so than peat. I actually quite like them, as I love smoked food anyway.
I had a Victory Rauchbier at their brewpub last weekend and was disappointed. Hardly any smoke flavour at all.

[Tom C]

a rauch would go well at a bon fire late sept or oct with somed foods mmmmmm

[steveh]

I've noticed that Shlenkerla in the bottle, imported to the U.S., has a much stronger flavor than fresh from the tap in lovely Bamberg.

A friend and I visited the city a few years ago for the express purpose of beer-hunting in this brewery heavy area of Bavaria known as Franconia. Having tasted the Shlenkerla as about the only Rauchbier available over here, I was a little worried that I'd have to be drinking "liquid bacon" throughout the visit to Banberg. But the beer is quite smooth and delicious, with subtle flavors of the smoked malts - not at all offensive.

S.

[guzzler67]

Originally, I believe that one way grain was dried in the brewing process was over open fires, where it imparted the smokey taste.
Several regional breweries (especially those that specialize in German-style offerings) have tried to make one, probably using different methods. Haven't acquired a taste for them myself, although a tip of the hat to those who have.
Would love to try the Alaskan Smoked Porter, though. Unfortunately, it's not available in my part of the country.

[quantum24]

while i have not had alaskan smoked porter, i ahve had a number of other smoked porters,, and i really like them, but none of them had the assertive smoke flavor of a rauchbier. i may be wrong but i think the two styles must be different in their smoking methods

[steveh]

Originally posted by quantum24 ...but none of them had the assertive smoke flavor of a rauchbier. i may be wrong but i think the two styles must be different in their smoking methods

Keep in mind that you've only tried one of the Rauchbier brewers - and an import bottle at that. And I believe that the method employed to smoke malts is pretty universal. I imagine that there are different levels of smokiness - gained through duration of smoking the malts and amount used in the brew.

A local brewpub offers a Scotch ale utilizing peat-smoked malt and there are times when you can tell that they've fudged on the recipe - to both ends of more and less.

S.

[chazwicke]

I,like Steveh, had had the pleasure of drinking rauch beer in Bamberg and the Schlenkerla from the brewery I had there ranks among my top 5 beers of all time. There are several rauchs that are imported to the US. I believe there are at least 2 varieties of Schlenkerla imported to US. There used to be a rauch from Kaiserdom. and Adelscot is smoked over peat I think. There are several others. The Alaskan Smoked Porter is also a fine brew. I had it in Alaska. It was the 2001 brewing. I brought back several bottles to cellar as I think it will mellow some with time and be even better

[chazwicke]

Well here it is America's birthday and I am drinking German beer. Shame on me! I am drinking Schlenkerla. However this is WEIZEN. I have not tried the Weizen before. It is absolutely delightful. I remembered that we had done posts on Smoked beer here so I thought I would stop back here and recommend the Weizen as I do with the other Schlenkerla rauchs. Truly Fine Beers. Try this site www.smokebeer.com

[brewmonkey]

Originally posted by quantum24
is anyone familiar with this style of beer. last night i tried a Aecht Schlenkerla Rauchbier Marzen, and wow, this beer was not for me. the smoke flavor and aroma were so assertive (like a really smoked gouda), i couldnt finish it. are all rauchbiers like this, and how is the smoke flavor attained. i have had beers that used peat smoked malt, but this was a totally different taste. what gives

This particular smoked beer is from Bamberg, also home to Weyermann's malting who produces their smoked malt. They smoke it over beachwood.

Alaskan's is cold smoked over I believe a mix of Apple and alderwood. I do believe they use the smoker at a local fish smoking plant.

Use of smoked malt varies, some say use as little as 5% all the way up to 100%. These beers are an aquired taste, but if you are having a BBQ, they go really well with it.

[fretlessman71]

HEY! Why are you pointing that mash paddle in my face? (Heh, heh... :D )

Does this new avatar mean that you're on the mend and back in the shop, brewmonkey? Sure hope so - keep us posted!

[hopjack13]

now thats a kick ass avatar brewmonkey!!!

your a funny guy fret:p

[brewmonkey]

Sadly, no I am not yet back in the brewhouse. The doc's say we are looking at September as the earliest he will consider letting me work.

That is an old promo/web site shot we did a year or so ago. The system is a 5 BBL Price-Shonstrum that we added a 7bbl Specific Mechanical Mash/Lauter tun, 10bbl hot liquor tank and a 20bbl PS uni-tank.

We also added last year 5 7bbl serving tanks made to spec (through Premier Stainless out of San Marcos CA) in Czechoslovakia. Really nice craftsmanship on them, big enough to lager my Rauchbier in until I am good and ready.

I do however have a case of the ass, I had a 3 year old barleywine that I was holding till its 5th year (about 1bbl of it), and some dumb ass served it during my LOA. I don't mind so much that it went on, but I DIDN'T GET ANY OF IT!!!!

[danno]

hey brewmonkey, (opportunity for a shameless plug here) where do you work?

[brewmonkey]

I work at the High Noon Saloon & Brewery.

www.thehighnoon.com

[chazwicke]

Has anyone had a chance to try the Schlenkerla Weizen? I loved it.

[steveh]

Next time I'm in a store that I know carries Shlenkerla I'm definitely gonna pick up a Weizen.

S.

[steveh]

I finally made it to the liquor store that I knew carried the Schlenkerla Weizen. Tried it yesterday and while it was good, I must say that I enjoy their Marzen Rauchbier more. The Weizen has the smokey nose and flavor, but to a milder extent than the Marzen, so I found myself wanting more of flavors.

It also doesn't remind one much of the typical Bavarian Weizens, the usual nose and flavors that are bi-products of the Bavarian Weizen yeasts just aren't there.

This could be a good first-step-beer for someone wanting to sample a Rauchbier. Jumping right into a typical Rauch can be a shock for the inexperienced or unaware - the Weizen is just mellow enough to ease into the flavors.

S.

[chazwicke]

I enjoyed the Weizen. I also enjoy the other two Schlenkerla's. I couldn't resist having a draught Maerzen at the GBBF. It was wonderful. (I only had about three non Brit beers out of the eighty one I tasted in London). But I most enjoyed Schlenkerla at the brewery in Bamberg.