Aecht Schlenkerla Weichsel - Rotbier (i.e. red lager)

Closest I got was the burnt grain note I mentioned in my review, but it was far from strong.

 

According to my review I just re-read, no smoke for me either, closest I came to that was probably my descriptor of "dark toast."

I only had one other rotbier before that one which was from a NJ brewery, Source Farmhouse Brewery.

I would be at four now thanks to your box but unfortunately that Goldfinger crowler was the only undrinkable beer in that "lost" package that finally showed up, completely flat and oddly had some sourness to it

 

After having ordered the can from b United, now I’m lucky enough to be having this beauty on tap at novare res, with a side of saison DuPont. Dare I say, even better on draft. This place is candy land for us beer nerds.

 

Yeah, I got it at Ale Jail! I saw the Lentbier but didn't know how old, and I thought I had enough smoke for one purchase.

 

Novare Res is the best beer bar that I've been to in the Northeast. Well anywhere now that I think about it. Their European selection is always impressive. I hope the rotbier doesn't kick before I get there next week.

 

I'm afraid I really know nothing about the style. Only ever had the one brewed at that brewpub in Nuremberg. So I can't make any constructive contribution.

 

Klosterbräu, probably. Their Maibock is a wonderful beer.

 

That actually speaks volumes to the rarity of the style, coming from you.

 

Answered previously, didn't make it to Klosterbräu, so not the one I enjoyed.

 

Compared to your area or other beer bars in the Northeast? Portland (Maine) isn't exactly cheap these days.

When I visited Portland, OR last year I was floored by how cheap the beer was.

They get stuff almost no one else does. Their beer manager is so passionate about traditional styles (co-owner of Sacred Profane, so duh). As is their owner.

One of the few places to have Ayinger Maibock on tap in Maine this year, and likely the only place to also get Budvar on tap...and off their Lukr. Amazing.

 

I'll second that statement. My visit to Germany 4-5 years ago around the May 1st date produced the opportunity to drink 6-7 maibocks, and Klosterbrau's version was definitely the best of the bunch.

 

Weyermann has a recipe for the one thry make in their little demo brewery. At 29% caramalts, no wander I thought the one I had was sweet (underattenuated). View the .pdf on the page.

https://www.weyermann.de/en-us/product/weyermann-bamberger-hofbraeu-rotbier-2/

 

This might be the power of suggestion...but I got big time (unpleasant) butter notes on the flavor and a slick mouthfeel. I really like most Schlenkerla beers, which makes this a big disappointment for me.

EDIT: I don't think this would matter, but I had this from a can. It was bad enough that I won't try a bottle.

However, a bar in my area got a couple kegs, so I would at least have a taster when that comes on (Beer Temple in Chicago for any locals)

 

They usually had it at the Amsterdam Meibok Festival. I just used to drink that and ignore all the Dutch-brewed versions.

 

Bestmalz has a product called Red X which is apparently a mixture of Munich and melanoidin malt (I don't know the proportions) which possibly finds its way into some of these beers.

I enjoyed the video but I think there was rather a lot of speculation involved. I am still quite sceptical as to exactly how much modern Rotbier has in common with historical Rotbier. The couple I have had did not seem drastically different to other Franconian beers, but investigating in more depth has been on my to-do list for quite some time.

But Mathias Trum of Schlenkerla is pretty well versed in beer history himself so I assume he will have done his research.

 

I may have spoken too soon. I bought a bottle yesterday and am enjoying it so much more than the cans. It actually has what I was wishing for previously.

https://www.beeradvocate.com/commun...-side-by-side-2023.671043/page-7#post-7816473