Rauchbier

Let's not get on a big tangent, but if there are hops that remind you of road-paving, I'd like to know which ones (and if you get this in any bottled beer with distribution).

 

This for sure. Never had it on tap either. Even in Bamberg, it has been bottle-only when I've been there.

While no longer made, Shiner actually had a great approximation of that beer called Smokehaus. It has been a while since they brewed it, maybe 6-7 years, but it was the closest thing we've ever gotten to a beer like that.

 

There are a number of different kinds of smoked malt: beech wood smoked malt, oak smoked malt, cherry wood smoked malt, peated malt, etc.

Depending on the type(s) of smoked malt used and quantities (proportion of the grain bill) you will obtain varying flavor profiles.

I have had smoked beers that have tasted like smoked meat (e.g., bacon, ham).

I have had smoked beers that have flavors of campfire.

I have had smoked beers that had the qualities of peated Scotch.

I have had smoked beers that had phenolic flavors from the type of smoked malt used.

I have smoked beers that have tasted like …

Within the BJCP style guidelines it states within the Flavor section for the Rauchbier style: “At higher levels, the smoke can take on a ham- or bacon-like character,…

Cheers!

 

You need to smoke your malts over different wood and brew with it. Wood from pear, orange, and persimmon have all had certain charactoristic favors.

Schlenkerla is made with all (or almost all) smoked malt that they do in house. No ham or bacon when fresh.

 

There are also fish, cheese, vegetables- to me these is always a complementary hand-in-hand quality between the smoke and the base flavor. In the best instances it does initially come across as 'one', but if I focus I can separate the two. The same thing usually happens with smoked beers. This is a major reason why I love Schlenkerla so much; you could just tell that their base beers would be stellar on their own as well.

 

Love smoked beer. I have the Caldera Rauchbier fresh. Amazing. I bought three bottles and they held up well.

I don't get the smoked meat taste, but each to their own.

 

Jeff, I know you are a BJCP person.

What are your thoughts about:

Within the BJCP style guidelines it states within the Flavor section for the Rauchbier style: “At higher levels, the smoke can take on a ham- or bacon-like character,…

Cheers!

Jack

 

I have had rauchbier only once but I enjoyed. I had it with Chinese food. A great pairing.

 

I depends on the smoked malt used. Sclenkerla uses a very high %, some say 100% with no bacon or ham when fresh. Some high ranking BJCP people have said their view on Rauchbier changed after going to Bamberg, and they judge accordingly.

Some say that the Schlenkerla Rauchmalt is less assertive than Weyermann, and 40-50% fresh Weyermenn malt is all you need to equal Schlenkerla at 100%. There might be truth in the BJCP statement, but I have never found Weyermann Rauchmalt that fresh, so I learned to smoke my own malt.

 

Wow. I don't know if you guys are making me curious for the style or hungry. Seriously, not sure how I'd feel about all of the smokiness but, I have to give it a try.

 

Maybe start with a smoked porter. Either that or go straight to the Schlenkerla, but be prepared to do three liters at once .

 

I think there's a lot of potential for more smoked beers here in the US. However, I doubt heavy smoked beers like fastenbiers will ever soar in popularity, because the smoke can be unpalatable. Personally, I'd love for more breweries to make rauchbiers and barrel age them on say Mezcal to really bring out the complex smoky flavor.

 

Jeff.

Thanks for that reply.

Are you personally of the opinion that the part of “At higher levels, the smoke can take on a ham- or bacon-like character,…" should be part of the updated BJCP portion for Rauchbier?

To put a finer part of this discussion, the BJCP is essentially saying it is OK for a Rauchbier to have flavors of "ham- or bacon-like character...". Do you have a differing opinion?

Cheers!

Jack

 

Which smoked porter do you recommend?

 

The Stone is pretty respectable, although it uses peat smoked malt, but it's widely distributed.

Alaskan Smoked Porter is the best, although you may have to trade for it.

Left Hand Smoke Jumper is very solid, although a seasonal.

Other than that I have been sticking with locals the past few years. Captain Lawrence was great for a while, and now there is a NJ beer called Forgotten Boardwalk. Hopefully there are some locals in your region as well.

 

"At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. "
It would depend on what one associates bacon with, and there are high and low smoked bacon. Leave out the greasy attributes.

Having written a lot of specs, can does not equal should. I think it would come down to the judges palate and experience then.

 

I am not a bacon fanatic by any means.. I do like it.. have my cravings and food uses for it.

However, I have also noticed not all Bacon is equal

Sometime ago I bought some cob smoked Bacon from Vermont (which has awesome local pork by the way).. and it is devine.. smoker sweet almost caramel soft and just rich.. love that stuff!!

 

I am not 100% sure what that means.

My reading of the BJCP style guidelines is that meat type flavors are OK.

I am not a BJCP certified judge but if I was I would feel compelled to not dock any beers entered into the Rauchbier category for having flavors of bacon or ham.

Cheers!

 

Ethan, maybe you would be the perfect BJCP judge!?!

Of course the style guidelines would need to be updated (again) to specify that cob smoked bacon flavors are preferred (or OK).

Cheers!

 

Is this East coast or West coast bacon