Smoked Beer Appreciation Thread (2024)

Crocodile Dundee was on yesterday, I watched the first half hour.

in the bar scene all of the actors were drinking Fosters but I noticed some signs for other Australian beer brands.

Cheers!

 

Sounds a little bit like what I learned one should do for smelling whiskey - where the ethanol can overpower a lot, including any subtleties of the spirit. Supposedly leaving your mouth open can help get a good flow going. I am sure I've probably adopted the technique for beer, though I don't consciously do it like I do with whiskey. I probably will now, though

 

I can join the conversation as I got to try Driftwood Brewery 'Grodziskie'
@ 5.2% , served from a squealer , earlier today
A-4 , S-3.75 , T-4 , M-4 , Ov-3.75 = 3.89
prost

 

So, how would you describe the smokiness? Subtle, intense, aroma or flavor focused, wood or meat.

 

Subtle at the start , more intense near the swallow , all wood

 

I don't often smoke beer BA but when I do...
It is typically Schlenkerla

For our Aecht Schlenkerla Weichsel Rotbier, we dry the malt over fire with high-quality cherry wood (not over beech wood fire as with classic smoked beer). In contrast to the spicy beech-smoked malt, the cherry wood smoked malt has a fruity, almost sweet smoke aroma and provides a copper-red color in the glass. The finest aroma hops add berry notes to the multi-layered smoke flavor.

 

Finally trying a bottle of the Schlenkerla Erle

 

I finally found some last week and just reviewed it earlier. I think it's my new favorite Rauchbier

 

The Seed “How The World Will Be “ Rauchbier!

 

I'm smoking mad at how UVa's coach handled the end of the first game in Omaha this year. I didn't expect to go far, but we had a chance. To let the other team's best, and maybe most clutch, hitter bat with a runner on third in the bottom of the ninth just seems a recipe for... exactly what happened.

So, I saw I had some old smoked beers in the fridge, and decided to pop one to try to calm down - pairing it with some peated (smoked) Irish whiskey - that's how upset I am


Okay - just pouring these calmed me slightly.

This is the last of the 4pk of Glimmen I bought back in February, so not expecting much. There's still a bit of a previously put out campfire pairing with a tangy aroma in the nose. From a smoked standpoint, the taste has a more bitter, somewhat wet charred wood ashy flavor which is a bit more appetizing than it sounds, but not a lot. There's also a bit of a vegetal side to the bitterness that doesn't help. Overall, the beer seems to lack freshness, unironically.

The sweetness and smoke from the Connemara helps out if I sip just before swigging the smoked Helles. Time to turn the page to an evening sporting event that has much less stress than the first game of the CWS.

 

I always steered clear of smoked beers, it just didn't sound appealing to me. But one day I was at Radicle Effect Brewerks and they had a smoked porter on tap so I did an 8 oz pour. I enjoyed it. The base porter was pretty good in its own right, but the subtle smokiness lifted it to another level. Then, a couple weeks later, I found a 4 pack of Klosterbrau Bamberger Rauchbier for just $3.99, so I sprang for one. The aroma was front and center, liked smoked meat. The flavor followed suit and I thought cheese would be great to pair with it. It was like eating cheese and smoked sausage. Where the porter was more of a campfire smoke vibe this one was total smoked meats. Glad I finally gave smoked beer a try.

 

Connemara is fantastic. I love it's cake-like sweetness with the smoke.

 

Surprised this thread made it past 2 pages

On camera left is Blondfire ...Enegrens The Lightest One recipe with smoked stuff added.
Enjoyed it.
Drank it for @elNopalero

 

Forgot to add this last week...

I guess I'll add another for the Aecht Schlenkerla Erle Schwarzbier,

First time I have found this around me, picked up at a small local store called D&Q Beer Station.



Pours a near opaque black color. A khaki colored head rises to about a finger. Good retention and lace left behind.
The aroma...Oh that mix of smoked wood and malty characters is amazing. Baked dark bread, toasted, lightly roasted. The smoke is so well balanced with the rest of the base.
Taste wise, like the nose, this is an OH MY moment. Smoked wood, lightly meaty. Baked bread, toasted malts. Just a touch of sweetness. Even some herbal/earthy hops in the finish. Then the smoke comes back around, without being acrid in any way.
A medium to full body, surprisingly so considering the ABV. Moderate carbonation that is ultra, silky smooth. I have always appreciated Rouchbier's but not usually a style I could "down in big gulps" as my favorite drinkability saying goes. Well, I can with this one.

While the smoke is certainly noticeable, as it always is with this wonderfully unique brewery. This is also so well balanced and moreish. I can also tell that the Schwarzbier base is really well done. A WOW beer for me.

Overall score is 4.41, an easy A. I think one of the highest scores I have given in a while.
https://www.beeradvocate.com/beer/profile/263/673599/?ba=champ103#lists

 

Cold smoked sounds interesting. Was the aroma/flavor different from traditionally smoked? And how actually do they do it, cold smoke the malt, the wort, or the brewed beer?

Edit: from their website,

“A light beer with a charming and cooling sweetness of smoke. The smoke balance and smoke aroma in the beer is just right. This pale smoked beer is the only one of its kind and a real masterpiece of cold smoking! Tar alder and juniper have been used as smokewood. The beer was chosen as Finland's best pale lager in 2017.”