Smoked Beers

I don't really view it as either of the above. Schlenkerla views Rauchbier as a beer category. From their website: "Schlenkerla Rauchbier is regarded as THE classic example of the smoked beer category." What constitutes a "true style?" Looking at the Schlenkerla classifications, they use familiar terms like Marzen and Bock which are constantly ascribed inappropriate style attributes by people who want to give the terms extra meaning. Is Rauchbier less of a "style" than Fastenbier?

While Schlenkerla clumps all of their beers together as Rauchbier varieties, but they do not use the term for all their beers in their individual descriptions. They use the term very specifically.

The Marzen, Weizen, Urbock, Fastenbier, and Krausen are all labeled Rauchbier. The Helles Lagerbier and Eiche Doppelbock are not labeled or described as Rauchbiers. I believe this is very deliberate but it's an assumption on my end. The Helles Lagerbier doesn't use smoked malt and I've always assumed Schlenkerla does not call Eiche a Rauchbier since it does not use malts smoked in their traditional way.

When BeerAdvocate changed their styles recently, the "smoked beer" category turned into "smoke beer." Some people noted this and thought it was a bad switch. The English translation of the Schlenkerla site uses "smoked beer" and "smokebeer." In other words, they drop the "ed" when they use it as a compound word (and they use it this way more often). Regardless, Rauchbier translates to “smoke beer,” which makes more sense anyway since the beer isn’t actually “smoked.”

 

What's that stand for?

 

I'm a smoked beer and rauchbier fanatic. Tons of good mentions in here. One of my absolute favorites has yet to be mentioned however.

East End - Smokestack Porter.

Its meaty and similiar to Alaskans smoked porter, but I give the edge to EE. Sadly, they don't brew it often.

https://www.beeradvocate.com/beer/profile/10485/37507/

 

I'm also going to ignore the request for "nationwide" breweries, but with regards to using smoked things in a craft beer "innovative" way:

I'm going to second Against the Grain. They push boundaries and experiment with different woods and use ingredients like smoked salt, chile peppers, and smoked pineapple (the last one was a Carton beer done in collaboration).

I'll also second Jester King for combining mixed fermentation and bacteria with smoked malt while also using things like smoked figs. Any brewery that tries to emulate Scandinavian beer would potentially work for you as well. For example, Jester King's Gotlandsdricka combines smoked malt, juniper, and sweet gale in a sour beer.

Also be on the lookout for any "breakfast stouts" with bacon in the name.

 

Here's another one:

For a "craft beer takes everything and turns it up to eleven" approach, Yeastie Boys Rex Attitude is a beer made with 100% peated malt. The thought of that would make many people familiar with malt like that to shake their heads in disgust. I liked it.

 

Aecht Schlenkerla Eiche Doppelbock is oak-smoked ("eiche" translates to "oak"), whereas traditional rauchbiers are beechwood-smoked.

 

I love smoked beer

 

there are a handful more...maybe a dozen total...in the area surrounding Bbg that make a Rauchbier.

 

If you find your self at a Colorado Rockies, Sandlot does some outstanding smoked beers.

 

Yes, I know about trading and travel, but I'm curious to know what the OP means by saying "nationwide" which is why I liked Islay's post.

 

And it's ever evolving nature is a joy to behold. Got a couple bottles from 2005 that I need to whittle down to one.

 

We (Bierkeller) are doing it in South Carolina. Not exporting to Vaduz yet

 

You mean across the entire nation of the USA then. That's what you mean.

You don't see how this is confusing when you say "across the entire nation" and have your location of Liechtenstein?

Would it be better if I answered your question concerning smoked beers in the USA?

Then I would go with The Bruery's Smoking Wood, Alaskan Smoked Porter, a local seasonal here in Vermont called Trosten by von Trapp, White Birch Tavern Ale, White Birch First Sparrow, and all of the Flynn on Fire smoked beers by Switchback. I may have missed some others but those were the ones off of the top of my head.

Edit: forgot to mention Four Quarters' Chrysalis, I super liked that smoked red ale and Queen City's (VT) Steinbier [Lillian McNamara sure knows what she's doing for a ton of traditional styles]

On my wish list is Hill Farmstead's Holger Danske; Yazoo's Sue, Sand City's Beech Fire

 

C'mon man -- Operator Error?

 

I reckoned that it was Old English. Lol!

 

in Wisconsin Lakefront has smoked beer but there limited editions.
Oliphant does smoked beer once in while, Great Dane does rarely but there taproom only. Lazy Monk has smoked bock and I like it.
This one I liked but they didn't brew it this year:
https://www.beeradvocate.com/beer/profile/28719/216920/

 

Ahhh.

I've actually NEVER seen that abbreviation for "Operator Error", and I work as a validation engineer.

I like Olde English better though. @Bitterbill