Rauchbier

Getting it here but on draught is a pretty good bet as well.

 

No too long after a trip to Bamberg I ran across the Märzen in Chicago. It was close to the freshness in Bamberg, but not quite, as one might expect. Better than the bottles one can get.

 

It's not uncommon in NYC, pretty much all of the varieties too. It's a definite step up, so here's hoping that good fortune blows some your way.

 

This was some years back at the Map Room.

 

Yep, I drank many a fresh(er) kegged Schlenkerla beer (and other kegged Rauchbiers) at the annual Yards Brewing Smoked beer festival: Smoke ’Em If Yous Got ’Em Party.

Cheers!

 

The Bavarian Lodge has the Ur Bock on tap right now (along with many other excellent offerings)

 

I never mentioned any use of peated malt in beers. The post I was quoting (or a follow-up) was comparing the smokiness of Rauchbiers to Scotch instead of meat. I was disagreeing because I think the beechwood or other woods create a flavor I'm familiar with in smoked meats but scotch whisky uses peat moss which is more of a medicinal campfire type flavor.

I don't buy Schlenkerla here because it's always oxidized and gross. But I have been to Bamberg multiple times and drank nothing but Schlenkerla. It was meaty tasting fresh at the Schlenkerla Keller alongside my Bamberger Zwiebeln.

 

Maybe, but the title of the thread is Rauchbier.

From that style 11 intro: "Not to be confused with a traditional Rauchbier..."

 

I was pointing out a key fact that Ron Pattinson mentioned about peat. You did mention scotch.

I will see if I get your brisket equivalence in a few months when I am in Bamberg.

 

My introduction to Rauchbier was the same as Jess Kiddin's; the Kaiserdom which was very, very harshly smoky (though I still wouldn't call it smoked or fried meat) and I was reluctant to visit Bamberg because of it. Glad I took the chance because the fresh, from tap Rauchbier is a great experience.

@FBarber: campfire smoky or fireplace smoky is more the comparison I would make to Rauchbier -- I've been around a smokehouse and yeah, I'd equate the fired wood to the smokiness, but not the meat that starts cooking off of that smoke.

Oh yeah, and the Ur Bock on tap is worth your beer experience -- you're much closer to the Bavarian Lodge than me, take one for the team!

 

A fellow procrastinator.

Wait, doesn't your mother live on the east coast? Nothing says happy mother's day like FedEx overnight!

 

Ah -- designated driver.

 

I recently bought a 4-pack of cans with a canned on date of 4/16/18. I have no idea if there was a batch in between that and the Dec 2017 batch, or how frequently they are canning these.

 

At the risk of sounding a bit too cynical, it may be fresh. I say that since we're not really sure if that canning was from a new tank container shipment or from the same tank container(s) sent late last year.

Less cynical: I had a four-pack that was canned in February and it was great.