Aecht Schlenkerla Weichsel - Rotbier (i.e. red lager)

Similar with me. The only sub par can I've had was from a random Manhattan shop, and who knows how long that sat around.

But one of my locals in Fort Lee started communicating directly with B United and has since been getting the deliveries right away. The quality of many purchases has actually been quite transcendent, almost exactly like draught.

I actually just placed an order from B United for this release, and had it delivered to my parents house in NY. I just hope they're still around when I show up tomorrow.

 

Mathias Trum stated in a podcast earlier this year. that there would be two new beers using new wood for smoking the malt. We know one now. Another will come out fallish.

 

very solid addition to their portfolio.

 

Which podcast?

 

I will try this on my fall trip to Bamberg. A local guy in the Bamberg Bier scene says it will be around.

My only sample of Nuremberger Rotbier was not so great, as it was under attenuated. One and done.

 

Craft Beer and Brewing.

 

This might be a controversial post, especially given how positive people here have been towards this beer. This must be my least favorite Schlenkerla beer (and I'm a huge fan of their beer). I ended up buying one bottle and one four pack of cans, and I just finished them all. It's a bit milder in the house character than their other beers. The structure seems really rough to me. A big issue is that rather than having the clean crispness of their Marzen, this beer comes across as having some diacetyl. I'm not making the claim that the beer has diacetyl (I tend to avoid such claims), but FOR ME, it reminds me of a beer with diacetyl (and that's as far as I'll go in this case). The feel is so slick. I got a touch more of this impression with the cans compared to the bottle, but this could really have been my imagination. I wish I had more bottles to experience... even though I didn't care for the bottled beer either. The bottled beer certainly provided better carbonation though... particularly with having more in suspension after a pour (as is typically the case for me and not at all unique to the beer).

I've heard of people not liking the style due to this tendency. I've only had one Rotbier from the area (bottled Veldensteiner), and it didn't suffer from this. The Schlenkerla beer isn't sweet. I assume many people in the US will use the Schlenkerla beer as their "Rotbier tick," which is funny. Would it feel right to use the Schlenkerla Weizen as a "I've tried Hefeweizen" tick?

 

That is an indication of a perceptible level of diacetyl. For me, perceptible diacetyl provides a buttery flavor, which I do not like. I attended a sensory training presentation at a past National Homebrewers Conference (now called HomebrewCon) and the person giving the presentation mentioned that he was 'blind' to the taste/flavor of diacetyl but he knows when it is present in the beer by the slickness aspect for his palate.

Cheers!

 

I sure wish there was some guideline for a Rotbier to know what to look for. My only experience is with a rendition from a local -- and a very good drinker, but how do I know how to compare?

Maybe it's supposed to be on the diacetyl edge? Maybe it shouldn't be crisp?

@zid -- I notice you don't mention the smokiness at all -- it IS Schlenkerla, after all.

My one experience with a Rotbier (note that it's listed far from anything I'd consider close to the style -- I originally added it as a Märzen, someone changed it).

 

Live Oak changed their packaging! Did you pick those up in Chicago, too?

Edit: I’m guessing it’s a collab! I’ll be on the lookout for both of those if/when I make it your way this summer.

 

Other than the Schlenkerla, that's Goldfinger (Chicago area brewery) cans with the collab.

 

Just got it yesterday. I loved it. I didn't take proper notes (maybe next time), but I would place it similar to the Doppelbock in terms of how much I liked it, and just above the Marzen. Still need to have the Lentbeer, as I know that is favorite for many.

 

The cherry wood smoke does seem to have its own character, although you really need to focus on it. Much closer to beechwood than oak, and pretty gentle overall.

It's also a pretty mild beer, overall. A combination of caramel and Munich dominates what's there, rounded and mellow. If anything, the smoke tends to get lost on the palate.

I like it just fine, but don't really love it. It really could use more punch from all directions, especially hops. But it also goes down super quick, which seems to make it the right type of Rauchbier for summer.

 

Interesting impression, but I'm not getting any diacetyl at all, myself. I do think that I sensing the same feel as you, but I'd attribute it to the caramel malt combined with not enough acid and/or bitterness.

It's a few tweaks away from being in the right 'zone', imo.

 

But again, what is Rotbier and what should we expect?

 

Look up World Beer Cup 45b Franconian Rotbier.

Only have had one from Hausbtauerei Altstadthof on Nuremberg, and that was enough. I've been told that there are better examples around Nuremberg, but don't go out of your way.

 

I'm looking for it.....

 

There's plenty of smoke, but it's less punchy than what you get in their more iconic beers.

I completely agree with that last bit. Regarding the diacetyl, it didn’t specifically occur to me until my third one, and once my head went there, I knew I’d be alone with that reaction. I don’t expect others to have a similar feeling. Regarding bitterness, I got plenty of that though.

 

I found it to be an enjoyable beer, I enjoyed the malt presence and the hops quite a bit, the bitterness was a nice touch for me. The aftertaste was quite pleasant as all the notes sort of lingered nicely for a bit.

Also, the beer is quite a looker, retention wasn’t the best but OK, but the color and clarity

If I had bought a whole four pack and drank them I may feel differently about it. Part of what I enjoyed was that I found it interesting to dissect and sort of hard to describe.

As I was drinking though, the following popped into my thoughts “this is a really tasty beer, but how would I feel drinking it all week?”

Drinking the single can I had on Saturday was a very fun experience though

 

Here is a video discussing Rotbier:



Cheers!