Rauchbier Questions

Does anyone here like Fore Smoked Stout by Dark Horse? I really like that beer

The Aecht Schlenkerla smoked Helles was one of the better beers I've had this year.
The first time I tried a smoked beer it was the Aecht Schlenkerla Urbock and I found it to be a bit overwhelming (taking down 16.9 oz was a chore, 5-6 ounces would have been ideal). I would be willing to go back and try it nowadays, though.

 

The only rauchbier I've tried was Smoke + Dagger by Jack's Abby. I thought it was really tasty -- worth checking out for sure.

 

From what I understand it is the re-pitching of the house yeast that imparts the smokey quality to this beer, not the equipment.

 

Not to my knowledge. I have only seen them on draft.

Cheers!

 

I have heard both explanations mentioned. Maybe it is a combination of both aspects: equipment and reuse of the house yeast?

Cheers!

 

They essentially see themselves as Franconians first, Bavarians second, and (grudgingly) Germans third. That's an oversimplification, but you have to remember that these places haven't been unified for that long in the grand scheme of things.

Anywhoo - I love rauchbier. Spezial's default Rauchbier is my favorite but I've grown to really enjoy the Schlenkerla ones, too. Their Krausen is one of my absolute favorites. In bottles I prefer the Maerzen in most instances. On tap the bock is great, but something about the additional sweetness and sitting in those bottles tends to make the imported one take on that "BBQ sauce" note that can be a bit much for some people. If you can ever try it on tap, you'll find it to be a different experience.

 

I enjoy drinking a number of Schlenkerla Rauchbiers but my personal favorite is the Fastenbier. I was fortunate that a number of my local beer bars had the Fastenbier on tap this past spring.

Cheers to Schlenkerla Fastenbier!!!!!

 

Of the U.S. versions I have tried, Caldera's Ur Bock was legit. My favorite, however, is Schell's Chimney Sweep, which (correct me if I am wrong @bergbrew) is based on Weyermann's Schlotfegerla recipe. (Schlotfegerla is Franconian dialect for chimney sweep.) That stuff is truly delicious. Indeed Schell's is doing some awesome things with their German styles (hat-tip to @steveh and @Chaz for hooking me up); that brewery is a real American treasure.

 

Schell's also did a Rauchbier as part of their Stag Series, which was quite nice too.

 

Have you tried any of Jack's Abby's takes? Such as Smoke and Dagger or Fire in the Ham? I'd be curious to hear your input (or @steveh, @JackHorzempa, @Domingo, @TongoRad.....etc.). I have yet to try them myself, even though I'm local.

Just starting to get into them this year, not because I didn't prefer them, just never really pursued the style. Had Goeller's a few weeks ago and it was delicious. I've had multiple bottles of Schlenkerla's Helles and Maerzen this past weekend, including the Maerzen on draft last weekend. Delicious.

 

Oh crap. Was it you who sent the Schell's beers? Sorry if I botched that.

 

I have had the Smoke & Dagger but not the Fire in the Ham. I am a BIG fan of Smoke & Dagger. As much as I like the hoppy Pale Lagers that Jack's Abby brews the Smoke & Dagger is my personal favorite Jack's Abby beer.

The smoke quality of Smoke & Dagger is subdued but it adds a very, very nice quality to the overall beer. IMO, the Smoke & Dagger is a smoky Schwarzbier.

Cheers!

 

I have not had the chance to try them (nor the Victory versions), but I would definitely be interested in hearing anyone on that list's take. The couple of JA beers I had were legit for sure. That said, I am not a fan necessarily of copious amounts of chocolate malt in my Rauchbier.

 

@Chaz and I both contributed bottles (Schell's and others), but he was the one who actually shipped the packaged to you.

No worries at all--I wasn't looking for credit!! I just wanted to throw out their Stag Series Rauchbier as well since I thought it was a really good US-made one.

 

That Rauchbier was the business!

 

In Germany, fermentation has pretty much nothing to do with the definition of lager (and less than nothing to do with the definition of "German ale," a term they don't use). Any beer that goes through the lagering process is a lagerbier, yeast be damned. Were a German brewery to lager a lambic, I am pretty sure they could market it as a lager.

 

Nope. Doesn't get out this way.

 

I love the combo of the Weizen yeast phenols/esters and the smoke. I haven't seen a US-made one commercially available (maybe I haven't been looking hard enough?), just one that a local brewpub did a few years back that was enjoyable.

 

I haven't either, although everything I have had from them has been really good. For me they have the "essence" of what I like about German brewing even though their beers are a borderline total departure. Many of their beers have as much in common with Perennial or Bell's as they do with Mahr's and Schlenkerla...but there's just something "extra" that they have that makes them a different animal.

 

Koelsch and Altbier are Obergaeriges Lagerbier. Top fermented lagered beers. Very precise terminology.