Rauchbier Questions

Fresh is best. I don't get bacon and ham in Bamberg, just clean smoke. Really old examples in the states can be liquid smoke like.

In the US, other smoked beers are called Smoked Porter, Smoked Stout, etc. those can be a great beer too. AK Smoked Porter is a classic, and uses grains smoked over Alder Wood, the same that is used to smoke salmon in the PNW a.

There are many woods that can be used to smoke malt, and as a home brewer I have tried many. Pear and apple have been good. Crabapple was a dud.

 

Aecht Schlenkerla Maerzen Rauchbier is one my favorite beers ever. Always will be. Far more intriguing than the hundreds of fucking barrel aged sloppy RIS' that get passed off as genius these days

 

Those crabapple trees aren't really good for anything, are they?

Since you brought it up, I'd say the Alaskan Smoked Porter was the first smoked beer that I really loved. My first experience with a rauchbier was an obviously old bottle of Kaiserdom, which was flat out harsh and bad. The smoked porters and Scotch ales of the time (mid-90s), as well as Rauchenfels Steinbier, were my first tentative steps back toward trying rauchbiers again. And I'm eternally thankful that I took that path.

 

Rauchbier goes best with BBQ.

They are also quite good at adding smoky flavor to foods.

Try making chili with a bottle of the stuff, tasty.

 

The other night I was drinking the Helles, and was thinking just how damn refreshing it was, and wishing I had another 4 or 5 bottles to drink.

http://www.beeradvocate.com/beer/profile/263/29145/

 

Lightweight.

 

Thanks for keeping me from being the only one who doesn't quite get the smoked meat comparison. Just because its smoky doesn't make it meaty. I always compare it to a campfire or well-seasoned fireplace.

 

and now to answer the OP
2. Fall seems like perfect Rausch weather.
3. Not my favorite, but I'm not sure I can pin down one...
4. The first was tough at first sip, but I liked it by the end of the glass.

 

Nah- you guys have company. I get just smoke and malt, myself- superb malt in the case of Schlenkerla.

 

I like Marzen > Urbock = Eiche >>> Weizen. Great when grilling or with cheese.

 

You'll get yourself hurt talking like that in Bamberg.

 

My favorite accompanying dish is the Bamberger Zwiebel (Bamberg onion): an onion stuffed with ground, seasoned pork and beef, topped with thick-cut bacon, and served with mashed potatoes and Rauchbier sauce.

 

1. Yes
2. Yes
3. Yes
4. Yes

The real question is who is your connect for the....

...which is not sold in the US.

Cheers!

PS:


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