Breweries Are Reviving a Historic Method for Making Smoky Beer

Puts me in the mood to open the Schlenkerla Marzen and Schlenkerla Helles in my beer fridge—thanks for sharing

 

Love to see the style getting some love. I don't see anything smoked out here unfortunately. I know one place I can buy undated Schlenkerla bottles. But I'm not flush enough to be risking a $5 bottle on probably old ass smoked beer

 

I just placed an order for a case of the Marzen and another of the Helles yesterday. DHL, says they are due to be delivered straight from the brewery this Thursday!

 

Good style but this article could have been published 10 years ago.

 

Yeah, they're not all over the place, but they're not exactly rare, either.

 

Come to Northeast Illinois -- we have a small place nailing Rauchbier.

https://www.beeradvocate.com/beer/profile/50290/717820/?ba=steveh#lists

https://www.beeradvocate.com/beer/profile/50290/686072/?ba=steveh#lists

Or there's an old favorite from our friend Herr Burgess.

https://www.beeradvocate.com/beer/profile/45306/257590/?ba=steveh#lists

 

The info in the article doesn’t support the very misleading title. Something’s not right.

 

Yes, but not far out of the area.

 

AI?
I mean, it's not really a historical method, just an ingredient, but the average consumer doesn't really understand the difference.
Overall, it's an underwhelming article, and doesn't include the advice to try three glasses before writing it off.

 

For what this is worth, lotta locals represented here:

https://www.beeradvocate.com/community/threads/smoked-beer-appreciation-thread-2024.675745/

 

Plus the strange, abrupt ending. Kept scrolling looking for continuation then scrolled back up looking for a next page option. Bupkis.

 

The kilning of the malt using smoke from the fire is the traditional part.

 

I assume it's just human error and not having/spending the time to think things through rather than AI (but I know I'm probably naive about AI). When the title is "Breweries Are Reviving a Historic Method for Making Smoky Beer," you'd expect to find at least one brewery being written about that is reviving the "historic method for making smoky beer." Instead they mention two brewing companies that have kept that method "preserved" and a quick mention of two craft breweries that I assume have made Rauchbier by other means (possibly by buying Weyermann malt or something similar). If those two companies are requesting that their local maltsters kiln malt in this fashion, then the article isn't saying anything about it.

Yeah. Totally.

 

As a lucky guy who has toured Spezial and Schlenkerla I can say they are doing what they always did. There are many breweries in the Bamberg region that have a Rsuchbier using Weyermann Rauchmalz. If you listen to podcasts with Matthias Trum he says no one knows what Weyermann does.

It's a crap article.

 

I was out the other night and told the beertender that their Rauchbier caught my eye from the minute I walked in. One of the patrons asked what we were talking about, then said “you had me at smoked.” I think there’s more love for the style than we realize.

 

What place was that?

 

Tenma Beer Project, in the east bay (Oakland). I cannot recommend them enough!

 

I thought you were talking about a place in Kzoo. Next time I'm in CA I'll put Tenma on my list.