Smoked Beer Appreciation Thread (2023)

I was really impressed , may still be lingering around .

 

Check? Money order? Bitcoin?

 

Oh, come on now!

Nopalero ,me jodi .

 

I had one of those last weekend, it was pretty darn good - provided of course, you like Rauchbiers!

 

Hey, I've seen this at Meijer's - it's definitely being distributed!

 

I talked to the rep that gave me the sample and he stated that they used Beechwood an implied it was the norm. Beyond that I know nothing!

 

My guess is that beechwood smoked malt is likely the most popular version of smoked malt. I can report that from my homebrew vendor I can also purchase peated malt and cherrywood smoked malt. And for intrepid homebrewers that choose to produce their own smoked malt there are a number of other hardwoods that could be used: applewood, oak, mesquite, etc.

Cheers!

 

We're a long ways out from Lent, but this thread inspired me to crack one.

Aecht Schlenkerla Fastenbier (Lentbeer)



My first ever, a recent acquisition from a trip out of state as it's not sold here.

A long-time want, and it does not disappoint.

Of the 5 beers I've had from this brewer, this one comes real close to my fave - a 2012 bottle of the Dopplebock that I enjoyed on Easter Day this past Spring.

 

Aecht Schlenkerla

Others are mere imposters.

 

This was one of my favorite pale smoke beers…a local NJ farm and malthouse had a mulberry tree come down. Instead of wasting it, they smoked some malt and it ended up in this delicious beer…sadly I think it was a one and some type beer.

Tonewood - After Glow

https://www.beeradvocate.com/beer/profile/46284/585767/?ba=jonphisher#review

I enjoy smoke in beers but pale and smoke seem harder to balance.

My first smoked beer was my first beer traded for…Alaskan Smoked Porter maybe I’ll try and make that happen again this year.

 

Don't ignore Spezial.

If you are remembering correctly, then that theory might be nonsense. Beech wood would have been used by brewers in Bamberg because it was available and it worked. Oak was also used for kilning malt, and it has a reputation for providing a gentler smoke flavor than beech.

Keep in mind that a brewer like Schlenkerla is burning wood to produce their malt, whereas other places might be burning wood to flavor existing malt. It's a different production method with a somewhat different desire.

 

Grodziskie is certainly a misunderstood beer type. First, modern brewers thought it was sour. Now (in the age of lagers being hip to some extent), the idea that it's a lager has spread. It's not a lager beer. This might be very unfair of me, but the signs suggest I should blame Live Oak.

 

I really enjoyed Smoke & Dagger from Jack's Abby. My other 2 attempts were both from Sam Adams (Bonfire Blonde & Smoked Lager) and are no longer available. Guess I need to broaden my horizons in this style . . .

 

I like most smoked beers but notice a Band-Aid taste in ones that are not well executed.

Anyone else get that taste?

 

Chris, do you have specific examples here?

As far as I know the smoked malts that I can purchase (e.g., Weyermann, Briess,...) are kilned using wood.

Cheers!

 

Yes, it is not typical to ferment a Grodziskie with lager yeast but the Live Oak version is very tasty:



https://www.beeradvocate.com/community/threads/new-beer-sunday-week-717.595089/#post-6265329

When I homebrewed my batch of Grodziskie I used Fermentis US-05 which is the Chico yeast strain and consequently a neutral ale yeast.

Na Zdrowie!

 

I don't. I also don't know how Weyermann produces their smoked malt. Does Weyermann make anything beyond beech wood?

 

Weyermann does Beechwood smoke Barley and Oak Smoked Wheat.

 

@galttfwo beat me to the punch.

I used Weyermann Oak Smoked Wheat malt to brew my Grodziskie.

Cheers!