Rauchbiers in America

These are lists, of the two basic "smoked” beer styles, from which you can read what other folks think of each beer. The lists can be sorted by column. The first two lists are highest rated, the second two are most rated, with a general description of the styles.

https://www.beeradvocate.com/lists/style/11/
https://www.beeradvocate.com/lists/style/7/
https://www.beeradvocate.com/beer/style/11/
https://www.beeradvocate.com/beer/style/7/

 

Most rated sort always appeals to me, as it gives some idea of those that are most popular and most widely distributed. If you start with that list, then scan down for the highest scores, those are often the easiest to get and best beers. Another way to do it is to look at the top beers for your state. OP is from New Hampshire, but the top 100 from that state do not include a Rauchbiere, so perhaps look at neighboring states.

OP - I like your thoughts as far as broadening your horizons by trying new styles. A little over a year ago, I realized I had focused on stouts so set out to try all styles. I'm now at 101 out of 104 styles, and have found some great styles I would never have had without seeking them out in other states. You are well positioned for such a quest if you so choose, since there are some states with great breweries and distribution right around you.

 

The smoke is a natural fit in a porter, and smoked porters are also a bit more easy to get into. Unfortunately, it's not so easy to find them in the database here because they're usually lumped in with something else. But ask around at your local breweries and stores, I'm sure they'd appreciate the interest. If you can get Grey Sail Leaning Chimney, that's a good one.

ETA: also Jack's Abby Smoke and Dagger, perfect place to start!

As to the Schlenkerla, I wouldn't avoid them based on what you've heard. They don't pull punches, but are extremely well made. The less smoky offerings are probably a good place to start- Helles and Eiche. And make sure to commit to drinking a couple at a time; it really helps to get in the groove.

 

Great North Aleworks in Manchester, NH makes a really tasty Rauchbier if you happen to live in that neck of the woods. I don't believe they can it anymore, but I think it is regularly on tap at the brewery.

I don't have a ton of experience with the style, but for whatever its worth I found the smoke character to be nicely balanced. Cheers!

http://www.greatnorthaleworks.com/beer-type/smokin/

 

Just got my hands on some Chrysalis by 4 Quarters.

I found it approachable. Definitely smoked, but that dissipated rather quickly and aftertaste was mellow.

https://www.beeradvocate.com/beer/profile/34222/115992/

 

Also, Schilling in NH makes a few different smoked brews. None are on currently, but should be again soon.

From their list:
Grätzer (Polish-style Oak-smoked Wheat), 3.4% abv. Wood smoke, peppery spice, salt, and earthy hops characterize this revivalist session ale. A specialty beer inspired by the Polish town of Grodzisk Wielkopolski, it finishes malty and slightly sour. Great as a unique stand-alone or as an accompaniment to any of our wood-fired pizzas.

Karl (Smoked Hefeweizen), 3.5% abv. Karl emphasizes rustic, traditional Hefeweizen flavor characteristics found in small-batch breweries in rural Bavaria. Golden and lightly charged with German noble hops, this offering allows the Bavarian wheat yeast to shine in concert with smoked wheat malt. At 3.5% abv, this is an interesting session offering that pairs well with our pizzas.

Smoked Kristall, 3.5% abv. This smoked Kristallweizen is our take on a traditional Austrian wheat specialty. Golden, crystal clear, and hopped with German Noble hops, this offering allows the Bavarian wheat yeast to shine in concert with smoked wheat malt. At 3.5% abv, this is an interesting session offering that pairs well with pizzas and many cheeses.

Otto (Bamberg-style Smoked Märzen), 5.6% abv. Otto is a nod to the famous, highly traditional smoked beers of Bamberg, Germany. A dark brown lager with ruby highlights, Otto’s carbonation and mouthfeel are moderate. Aromas of soft beechwood smoke and caramelized malts carry through in the flavors. The finish is clean.

 

This is very approachable and easy to find (seasonal offering). von Trapp
Trösten Lager 6.0% ABV 19 IBU
Trösten translating to “comfort beer”, a dark lager with rich notes of chestnut and toast. Carafa and smoked malts create rich flavors lingering on a surprisingly light, smooth finish. Brewed for the cold winter nights in Vermont, but can be enjoyed on any occasion.

 

Perhaps start off with their Helles. This beer was not brewed using smoked malt but it does have a smoky character to it.

I discussed it in a fairly recent New Beer Sunday thread:

https://www.beeradvocate.com/community/threads/new-beer-sunday-week-680.562032/#post-5907682

Cheers!

 

First smoked porter I ever had, and it quickly became a favorite. Not sure if it's still on shelves these days:
http://www.stonebrewing.com/beer/other-beers/stone-smoked-porter#ageGatePassed

 

Jacks Abby, fire in the ham. It is a BOLD statement though. As said start with Smoke and Dagger.

 

I think I recall reading that it was retired.

 

My first smoked beer was a porter, Otter Creek's Stovepipe. Maybe it was the beer, or maybe just me being new to smoked beers, but there was just too much ash tray/chimney character for my liking. It was a few years before I revisited any smoked style, dipping my toe in with a bottle of Schlenkerla märzen. Really liked it, thought it's 'smokiness' was quite different than the aforementioned porter, more mellow and sweet. Three years later I went whole hog and bought four different Schlenkeras at one time (doppelbock, Urbock, märzen, helles). Enough to get me "in the groove". All were excellent. It's been over two years since that binge, so I'm thinking it's time for a revisit. OP should definitely give them all a chance.

 

I like that one better than the Smoke and Dagger, but it seems to be gone now, at least down here .

 

I agree with @TongoRad and @JackHorzempa... Schlenkerla has a variety of styles with different levels of smokiness. There's no reason to be afraid of Schlenkerla or not start with the most renowned rauchbier brewery in the world.

Something to remember.... many (not all) smoked porters/stouts tend to more like campfire smoke or burnt coffee, whereas the German-style rauchbiers tend to have richer woody sweetness, sometimes even like a smoked sausage or bacon. There's a broad range in smoke beers.

I'll second the Von Trapp Trosten Lager suggestion above, but it may be getting difficult to find, as I think it was a winter seasonal. The Sam Adams Smoked Lager in their recent lager mix case was decent too.

 

Yeah, probably still some on shelves up here somewhere. Most grocery stores get. Otherwise would need to wait to next years.

 

Anyone know if Spezial is still exported? It definitely was (Shelton) a decade ago, but I haven't seen it in a long long time.
I find their offerings to be far more approachable than Schlenkerla's. At least Shelenkerla's true rauchbiers and not their helles. Spezial's are less smoke forward and they're less sweet, too. To me, that sweetness accentuates the BBQ and bacon notes that many people perceive.

If Spezial isn't an option, Smoke and Dagger, Schlenkerla Helles, Fire in the Ham, or even Alaskan or O'Fallon Smoked Porter. I like the way the smoke interacts with those last two porters a lot. Probably more than rauchbiers even.

 

Chris, that is an intriguing thought. I personally do perceive 'meaty' in Schlenkerla Marzen and I am not a big fan of 'meaty' flavors in beer.

Cheers!

 

I just had two smoked beers, Ommegang's Smoked Porter and Flying Dog's Sweet & Smoky Stout. I think they're both fall seasonals but I just picked them up so you might be able to find them as well. Oddly, you'll probably now find summer beers on the shelves as well!

The interesting thing about the Ommegang is that it uses Belgian yeast, and the Flying Dog uses what I think is apple smoked malt as opposed to the Beechwood that Schlenkerla uses. I thought the Ommegang was very good but it's not a great example of an "American" rauchbier because of the yeast, and the Flying Dog was only OK because it's a little bit out of balance but I think learning the different flavors that the different woods impart is important.

 

Love Rauchs to death, and Schlenkerla is where it's at!

While there are the occasional smoked porters and stouts, not too many breweries bring da smoke, and fewer even make a real solid Rauch.

Lots of random stuff, try whatever your find is my suggestion.