Smoked Beer Appreciation Thread (2024)

A copy & paste cheat, but at least it's my own words (@jesskidden )

Roaring Table Muse of Fire. Technically brewed in 2023, but I finally grabbed some for "damp" January and... wow. The freshness of this one really takes me back to Bamberg. Smoky, yes, but not so much so that it overwhelms -- but not so faint that a newbie might not be shocked... at first. A couple swallows in and you're hooked!

 

I like my pork and salmon smoked, not my beer!

 

Don't knock it if you haven't tried it.

Seriously, a trip to Bamberg is an awakening to a different -- and delicious -- beer world.

 

Oh Yeah!
It's not as clear as most but oh that shine.
Prost.


Notes from Schilling’s site;

Means “to shine or glow” in German. Deep golden in color with a white frothy head, this lightly smoked lager expresses aromas of cherrywood and light mesquite with a gently spicy and floral hop character. The body is malty and full, and the finish is dry.

 

figured i'd "Enter the chat". every now and again i enjoy a smoked beer. this morning's pour (cross-posted) is DeMolen Hemel Aarde, 25 Feb 2016. local shop is still selling these & i noticed several shops had them around the same time 2-3 years back. i figure it was a last drop the distributor had.

i've had several of these & in thinking it over had usually enjoyed them in the late afternoon or evening, maybe it's the first thing in the morning that is hitting differently. either that or it feels like the smoke intensity might be increasing with age/ since my last experience. if that is the case, next time might require an ashtray to drink. i plan to go back & get a few more to stash.

cheers.

 

Well, the Smoked Oatmeal Brown Ale reads to be interesting. I would be interested in reading what you think of this beer.

On a related note, I fairly regularly homebrew a Smoked Brown Ale that also has some Rye Malt was well in the grain bill. Below is an extract from a soon to be published article:

“Example of formulating a recipe for a balanced beer: Jack’s Smoky and Spicy Brown Ale

Over a decade ago my niece thoughtfully purchased for me a kit beer for a clone of Newcastle Brown Ale as a birthday present. For some unknown reason a ‘lightbulb’ went off for using this kit beer by using some non-standard ingredients to brew a Brown Ale.

The target I had in mind was to add some subtle smoky flavors from a judicious amount of Smoked Malt and also some ‘spicy’ flavor of Rye Malt. I wanted both the smoke and ‘spicy’ flavors to be in the background: noticeable but not dominating. For that first batch I decided to start low and only use 1 lb. of Weyermann Smoked Malt and 1 lb. of Briess Rye Malt. That batch turned out well but too subtle on the smoke so for the next batch (brewed a year later) I decided to up the Weyermann Smoked Malt to 2 lbs. Again, a nice beer but not quite at the level I was looking for. The next batch (once again a year later) I decided to up both the Weyermann Smoked Malt (to 3 lbs.) and the Briess Rye Malt (to 2 lbs.) and bingo: this beer was “just right” as Goldilocks would say. These three batches illustrate the importance of two things:

• Keep good brewing logs to remind you of what you brewed (and I like to use post it notes on the brewing log sheet with ideas for changes).
• You sometimes (often times) need to iterate on a recipe before the arrow hits the bullseye.

Other malt flavor contributors are from small amounts of English Dark Crystal Malt and English Chocolate Malts For my recent (Dec. 2023) batch I chose to use a Bairds Crystal Malt 135/165 (about 5% of the grain bill) and Bairds Chocolate Malt (about 2% of the grain bill).

The original kit I brewed with came with an English Ale yeast strain (Danstar/Lallemand Nottingham dry yeast) but in a subsequent batch I used a sachet of US-05 which I just happened to have in the refrigerator (always a good idea to have ‘extra’ dry yeast in the refrigerator) and that batch turned out great. I have used US-05 ever since for these beers.”

Here is a photo of my recent batch of Smoky and Spicy (Rye) Brown Ale:



Cheers!

 

this one is stellar.
Smokey out of the bottle but then mellows a bit and becomes quaffable once it breathes.
Highly recommended.

 

I've tried a few,it was a style I thought I'd enjoy.

 

Finally got a bottle of Aecht Schlenkerla Weichsel.

The smoke aroma is not overly pungent, but does lean towards smoked meat. The taste is more of a fruity smoke which works with the toasted malt flavor

 

Shoutout to @zid for sending this one in our trade, awesome stuff!

 

"Antibiotics
If your doctor diagnoses you or your child with strep throat, your doctor will likely prescribe an oral antibiotic. If taken within 48 hours of the onset of the illness, antibiotics reduce the duration and severity of symptoms, as well as the risk of complications and the likelihood that infection will spread to others.

With treatment, you or your child should start feeling better in a day or two. Call your doctor if there's no improvement after taking antibiotics for 48 hours."

https://www.mayoclinic.org/diseases-conditions/strep-throat/diagnosis-treatment/drc-20350344

Cheers!

 

ah MAN! Yer kill’n me with that stuff. Maybe our “local” German restaurant will be open next weekend.