Bayernbiere Bought and Drunk

I think the smoke flavor matches that of beechwood smoked ham, for obvious reasons.

 

The beechwood I would understand, the ham side of the aroma -- not so much.

Most bacon in the U.S. is hickory smoked -- and usually overdone. The only Rauchbier I ever had that came close to being overdone in its smoke was Kaiserdom -- and that could have been from various reasons, not the least of which was it being my introduction to Rauchbier (also, please note that my reply is also a link to a previously posted observation on Rauchbier perception{s}).

 

With the smoke flavor being the defining flavor of smoked meat, other than the salt, I tend to interpret references to smoked meat as refering to the smoke flavor specifically, and not to the flavor of meat per se. Might be a case of misunderstanding, or people actually percieve the taste of meat in rauchbier (either cooked or raw).

 

I think it's a case of not having another comparison to make. With me, I can discern between the smoke and the meat -- or the smoke and the barley & hops.

 

Ok, I've had my quota of smoke... this evening it's time of a doppelbock:

 

That's more better!

Cheers!

 

Label says 7.4% abv and it feels it on an empty stomach. I like this one - despite it's appearance and fleeting head - it has a very satisfying mouth feel, almost thick in a way. Very enjoyable brew and makes a nice dark opposite to the Vitus Weizenbock.

 

I had a bottle of Korbian a few weeks ago and I greatly enjoyed drinking it! It is indeed a very high quality Doppelbock!

Cheers to Korbian!

 

As I said, there is a huge difference between peaty, medicinal, which for me is delicious, and the very smokey, bbq grilled meat smell, which I hate. I am not even going to try to tell you I taste meat since I have not eaten meat in 20 years. However, this type of smoke, which I, and many others apparently, associate with smoked meat, is extremely off putting to me.

And it is not for lack of trying, I have had several Rauchbiers and will try more, but I have not found one I like. Schlenkerla was the most off putting for me last time I was in Bamberg.

 

Probably difficult to make comparison I suppose.

To borrow from Herr B's Michael Jackson quote:
"It is not a reflection of the style, but rather of timorous palates, that some people never learn to appreciate Rauchbier.*"

As I mentioned before, I think most people have no other association to make and immediately jump to "bacon." But I spoke of smoked paprika, smoked almonds -- I can even think of old houses that use a fireplace throughout the winter and have that smoky wood character in the air, but I just can't grasp liquid meat. It's just not the same to my palate.

I actually put together a better, less argumentative-sounding post here (which I also linked to above).

*Of course, I could point that same reasoning to my under-appreciation of sours.

 

Rauchbier isn't in my top 10 favs, but I haven't made the effort to drink that mystical #4 one sitting either.

Until then, I can't write off the style completely.

 

Best done, of course, when drinking from the wooden barrel at the Schlenkerla tavern....

 

Man...lots of timorous palates around here

 

Yeah I think that Jackson quote is rather uneducated, even the foremost authorities on subjects make dumb comments. I do not think I have ever been accused of having a timorous palate, I simply do not like smokey beers.

 

I don't think it's uneducated, just tongue-in-cheek. I know that it isn't easy to jump right into the style -- and especially not right into one of the most intensely smoky examples of the style in Schlenkerla. Even the Bamberg locals say you need to drink at least 4 half liters before you like it. And I don't think your palate gets numb/wrecked, which leads you to like #4 or #5, rather the initial punch in the nose of smoke begins to takes a back seat to the other, much subtler qualities of the beer. It's does take some work to get to the rewards, but I think it's well worth it.

 

Tony, FWIW I brewed my last batch of Smoky Brown Ale using 20% Weyermann Smoked Malt and that level was just right (for my wife and my palate) for this beer style.

Cheers!

Jack

 

I personally do not think I should have to get drunk, which is what would happen if I had 5 x .5l beers, to like a style. As I mentioned before, I have had several Rauchbiers and I will try more, but it is simply not to my liking. I also do not like red onions, does that mean I have a timorous palate and should just muscle my way through 4 of them?

 

If it's not worth it to you, it's not worth it. Just reiterating the "local wisdom" and MJ's views on the matter. You're certainly not alone in your feelings about the stuff. But I've seen quite a few people's minds changed after getting past #3, so....

 

All this Rauchbier talk is making me thirsty! While I unfortunately haven't been to Bamberg, one of my favorite experiences enjoying Rauchbier was when I bought a Schlenkerla Urbock 5L party keg for my family's Christmas Eve dinner.