Rauchbier

One and done.

 

http://www.beeradvocate.com/beer/profile/263/727/

Enjoyed quite a bit. Thought it tasted like smoked bacon. And I mean..who doesn't love smoked bacon? Or any kind of bacon. Communists, that's who

 

The one you drank? Sounds interesting. I'll have to pick it up if I can ever manage to find it. Rauchbiers seem to be pretty few and far between around Michigan

 

Classic Rauch is the Schlenkerla Urbock and Marzen. A local guy here is German born and raised and goes to their brewery twice a year to study and has finally begun producing and bottling his Marzen that IMO is superior to the Schlenk Marzen.. I know I'll catch flack for that but you haven't tried it yet......

 

Does he have plans of opening up a brewery or just studying for himself?

 

New Paltz Brewing.. Amazing stuff. He is in the process of expanding now so My place and a few others have the only cases of 22s he has out but should be back in full swing in the new location within the next 6-8 weeks.. Contact me if you feel you need to have one of these beauties.

 

Absolutely love them...

One of my favorite styles...

 

Like Gewurztraminer- a spicy white wine with huge floral aspect and great food application- smoked beers are great with sausages, and very typical Bavarian fare that includes cabbage and maybe some spicy cooked apples. Gewurtztraminer and Thai food are famous matches. The great Aecht Schlenkerla line-up, given the right foods and environment , is transformative.
Both are often acquired tastes. The stuff must be in my genes because I've loved the great German smoked beers from my first sip. Cheers.

 

Perfect hybrid for Märzen...Breakside killed theirs. Definitely not a session...unless I was smashing Wursts, Sauerkraut und Kartoffelsalat.

 

I had the Smoke and Dagger from Jack's Abbey on tap last night.

Interestingly enough it was a nitro beer. I will be honest, it sort of threw me for a loop because I usually associate the heavy frothiness of a nitro with a stout. None the less, I did enjoy it.
That being said this is the only Rauch I've ever had, so I will have to try the ones linked in this thread. Enjoyed, but not blown away.

 

I love them, ever since I was exposed to them via Shell's Stag Series #3. It blew my mind. It tasted like a BBQ. So delicious. I have tried the Aecht, very good. I am usually one and done, but that's because I only have 1 in the fridge.

 

I've never found Smoke and Dagger to be all that smokey. They do make two other Rauchbiers that I know of. Fire in the Ham and Smoked Marzen, which may have been a one time release but was the best American Rauchbier I've ever had.

 

And Vegetarians don't forget.

 

I wasn't counting extra terrestrials.

Ha, kidding.

 

I shared a bottle of Aecht Schlenkerla Rauchbier Urbock, and I doubt I'll seek out another of that style. Just too much meaty, smoked fish flavor. They just aren't flavors I seek in beer..

 

One and done for me if it's very heavy on the smoke and bacon-like qualities.

The lighter ones I can handle a liter or two, such as Gordon Biersch Rauchbier which earned gold medal last year at the GABF.

 

Smoked bacon, I like. Liquid bacon, I don't like. If a rauchbier is done right, I can easily drink more than one.