Smoked Schwarzbier?

Rauchbier?

 

I had a smoked schwarzbier at Braustelle in Koln that was pretty good. Definitely a good mix

 

Not sure if it's what you're talking about but a few year's ago Sam Adams had a beer called Bonfire in their fall or winter pack... absolutely LOVED IT! Haven't seen it since...

 

It was in their fall pack in 2011, I remember it well...and please don't ask just how I remember this so well

I haven't been to Rock Bottom in KOP in a while but I definitely enjoy a good Schwarzbier so I'll have to stop by soon!

 

I haven't seen a smoked schwarzbier, but I am sure they're out there, and I would love to try one.

I always wonder when a beer stops being whatever the base style is, and becomes a rauchbier. I know it's not necessary to place every beer into a style category, but does Schlenkerla make a smoked Marzen or a rauchbier. Does it matter?

 

Rauchbier is just German for smoked beer.

 

Jack's Abby Smoke and Dagger fits that bill.

http://beeradvocate.com/beer/profile/26520/71501

 

Spartan1979 has just posted about drinking Faust Schwarzviertler in Germany which is classified as being a Munich Dunkel on BA; he stated that this beer has a smoky aspect to it.

You can read about it here:http://beeradvocate.com/community/threads/heading-to-germany.113333/page-2#post-1821878

Cheers!

 

I think "does it matter" is the key point. I don't think it matters much at all and I think the OP asked a legitimate questions. I was just being tongue in cheek.

 

Well, yes and no. Schlenkerla's Maerzen may be the paragon of the style, but it is actually more of an anomaly among classic Bamberg Rauchbier. I'd say the majority are simply classified as "Rauch Lager"; this is the case with Spezial's house Rauchbier (they also make a Maerzen-strength Rauchbier, but it is available only by the bottle IIRC). Greifenklau's Greif-R is more in the basic lager style (read: strength), as are the Rauchbiere from Rittmayer, Goller, Hoenig, and Hummel. Then there are the Kellerrauchbiere like Drei Kronen's Stoeffla, Friedel's Schlotfegerla, and Kraus's Hirschentrunk. I'd maybe put Barnikel's Rauchbier in the Maerzen strength/category, but it, too, could just as easily be described as a basic "lager."

But to (finally) answer your question: I have never seen (nor drunk) a smoked Schwarzbier.

 

I have had the Spezial Maerzen in the pub when it is in season.

 

I still think they serve it from the bottle, though. Every time I've ordered one, I've seen them go grab a chilled bottle and pour it into the Maerzen Seidla.

 

Really? I'll look closed next time. Usually at a table looking at the menu when is order.

 

Knowing very little about true German beers, this is an impressive answer to me.

 

You are mistaken

 

the idea of a smoked schwarz scares me.... then again stranger things have happened... ​

 

Sounds like a lager version of a smoked porter.

ISO smoked schwarzbier