Rotbier has been added!

Really Iove that Weichsel!

 

@Todd what's the determination on Aecht Schlenkerla Weichsel?

On the label and their website, they call it a Rotbier. But currently it's under the Rauchbier style on BA, since it's also a smoked beer.
https://www.schlenkerla.de/rauchbier/sorten/sortene.html

Similar question about their Erle beer, which is labeled as Schwarzbier, but here on BA is listed under Rauchbier.

 

Excellent, now I can search for them with a much more refined dataset!

 

Agreed! While the Aecht Schlenkerla varieties express themselves in slightly different ways (and I love most of ‘em!), IMHO they’re all principally Rauchbiers.

 

Agree. Style definitions help the consumer decide whether to purchase a specific beer, and knowing that a beer is smoked is much more of a decision-making factor than whether it's a reddish, malty beer.

 

Aecht Schlenkerla beers are categorized by the company in a way that most people wouldn't adhere to. They mainly consider their beers made with beech wood smoked malt to be Rauchbier. They describe their beers made using other woods as being "made with smoked malt" instead of going all the way and selling them as "Rauchbier." So their Weizen is a Rauchbier, but their Rotbier isn't... at least in terms of how they are marketed. It might seem like a silly distinction to have a variety of wood define a style, but keep in mind that people do that with hops. I'm not suggesting that BA should change their classifications to reflect this company convention.

 

I noticed that Rotbier was placed in the larger dark lagers category. As it means red beer in German, should it not be moved to the amber/red lagers group?

 

Good catch

 

I hope not

 

So, is Franconian Lager and Rotbier considered the same style or different?

 

Unless the Franconian beer is amber/reddish and malty, I'll guess that any beer that is referred to as Franconian is likely either a Landbier or a Vollbier, both of which are pale colored. There are others too that fit the generalized Franconian name, but the two I mention are the most popular that I've seen. And I don't think I've seen either of those in the US, but we're a big country.

 

Vollbier is a strength category. It is not a light alcohol Bier or a strong Bier, as in Leichtbier and Starkbier. Those don't have to be light colored.

Landbier means country Lagerbier. Those are usually a rustic lager that the brewery has brewed for generations. Often served in a ceramic mug as it is usually unfiltered. When the foam dies down the color, looking down into the mug, is not as light as a Helles due to the use 20 to 30% Munich malt.

 

Nice catch on the Beechwood, looked at the website and it's true.

Heller-Trum is now brewing non-smoke beers. Those are sold under the Konrad Graser Label, he was one of the ancestors. The brand separation is intentional. I've had those beers at Wirtshaus Graser in Bamberg, and I really like those.
GRASER Wirtshaus - Brewery Restaurant in Bamberg
https://wirtshaus-graser.de/

 

I just had my first Rotbier at Altstadthof in Nuremberg. Loved it! Would really like to see more of this style.

 

They'll have carte blanche to bastardize the style just like they've been doing to the pilsner.

 

Wait, Tucher has a dopplebock that's available stateside?

 

I found that one to be too sweet, almost under attenuated. I know some love it, but it was one and done for me.

 

Another brand separation for them is Heinzlein beer (I think). https://heinzlein.de/
Do they use outsourced malt for all of their non-smoked malt needs?

I wonder if their conservative nature with applying the Rauchbier label has/had to do with being cautious to potentially keep it viable for Geographic Indication/Protection or something along those lines.