Rauchbier Questions

1. Yes

2. Usually on cold wet days

3. I wouldn't say it's my favorite but I enjoy drinking them a lot

4. I actually did like it the first time I tried it

If you ask me, this is the best rauchbier in the world -

 

1. In Germany they are, but there are English and American ales that utilize smoked malts to a great result.

2. I'm usually in the mood for one when I haven't had one in a while, or if I'm craving a good Bock like Schlenkerla's Ur Bock*.

3. Wouldn't call it my "favorite," but I don't really pay favorites in beer I choose.

4. No, I struggled with my first Rauch, but it was many years ago and I believe the import was a little rough. I worried about a trip to Bamberg, but when I tasted that first, fresh Rauchbier I was hooked.

*Like the one pictured above!

 

1. Classic Bamberg-style Rauchbiers are lagers, yes.

2. I used to find myself in the mood for 3-4 nearly every evening.

3. Not my favorite "style," since so many U.S. versions are (over)done so poorly, but Schlenkerla Maerzen is my favorite beer in the world, with Spezial being in my top 10. Any place around Bamberg that has Rauchbier I will make special trips to, and actively seek out. As to why? When done right, they combine the best of originality, individuality (the initial blast of smoke), and drinkability (yes, if you get past #3, it mellows out to a perilously drinkable base Maerzen...as good as the world's best amber Oktoberfests). Schlenkerla and Spezial both get better the more you drink of them -- a rare quality indeed.

4. Hated Schlenkerla at first sip (as I did Kaiserdom's version back in the late 80s). Loved Spezial's version after trying Schlenkerla first. Then grew to love Schlenkerla once I got past #3 in a sitting.

Too bad they are so expensive over here...don't lend themselves to multiple servings at all at $5 a bottle.

 

2. no rhyme or reason just like any other craving
3. don't have any favorite style
4. yes I had my first at a ballast point sampling and it tasted like a campfire but after that didnt find or try to many others. I am always looking for good examples.

 

They're both good but I do like the Urbock more.

 

There aren't too many beers I'd put above that one!

 

It's basically the same for me.

 

Fourth Maerzen of the evening is way more enjoyable IMO. Could never get past two of the Bock.

 

I guess I love the lower abv of the Maerzen. Never had the Ur Bock but the Eiche, being a higher abv cuz it's a doppelbock(which fits the style), was far less drinkable for me. I reckon that's somewhat "normal".

 

How about Aecht Schlenkerla Rauchbier Weizen? Smoked wheat beer, no?

 

Want to put in a good word for the Schlenkerla Helles for OP and anyone else who enjoys smoke flavor in beer but isn't always in the mood for a full-on rauchbier. Their helles doesn't utilize any smoked malts, but being made on equipment that has handled a lot of very smoky beer for a very long time it picks up a pleasant twinge of smoke. Have crushed 5L minikegs on hot humid days with minimal assistance.

 

I find that one surprisingly enjoyable...despite the near public uprising when they introduced it back in the 90s. (The locals blamed it on the fact that Trum's wife, a Swede, had taken over the tavern and turned it from Franconian into Bavarian )

 

1. Yes, mostly.
2. Anytime, but really a nicely food specific beer. Sausages, mustard, dark bread, venison, bison burgers, etc.
3. Not my favorite favorite, but a favorite.
4. I liked them right away. I think it's genetic!

Try Aecht Schlenkerla Helles. Technically not smoked, but it has some smoked character for sure. It is delicious. kc44 beat me to it!

 

6.6% doesn't seem all that strong these days. I'd love to give that a try on its home soil- could be dangerously fun .

btw- are we talking about half-liters, or full ones?

 

I've always liked Rauchbiers, and to be a true rauch, it should be a lager that uses beech smoked malt. Schlenkerla Rauchbiers are all top notch, can't say as I favor one over another. Uinta made a run of Tinder Rauchbier in February that was pretty good and is still around for sale.

 

First Schlenkerla Bockbieranstich I went to was when some friends of mine who worked for Hale's Ales (in WA) were in town on a European beer "research" tour. They had some pretty generous per diems and got into the Bock very heavily. I don't think any of them can smell a Rauchbier to this day without feeling queasy. I stuck to the Maerzen and felt fine. (These are, of course, the Willibecher half-liters, as pictured below left:

 

I agree with all of the above. I thought it tasted like bacon when I first tried it.

 

1. Are rauchbiers technically Lagers? Looks to be a resounding yes.

2. For people who appreciate the style, when do you find yourself in the mood for one? Anytime I can find good ones.

3. Just curious if there is anyone who would say that rauchbiers are their favorite beer style and why? Not my favorite, but really growing on me to where I seek them out. Could say my favorite "new" style.

4. Did most of you like rauchbiers the first time you tried one? Or did it take some time to develop an appreciation? My first one took some getting used to, but the style grew on me quickly. Wish there were more of the style around, but kinda dig its rarity. The Aecht Schlenkerla is my favorite so far, but sure would love to explore more of them from the source.