MS Topic of the Week 3/12/20 - Advanced

Other sources of oak last post from , , and .  Good point on hybrid/chimera barrels from .

This week: Rauchbier

What are the guidelines for production? Where is it from? Name two producers. What would you eat with it?

Parents
  • The Spezial and Schlenkerla breweries in Bamberg has been continuously making smoked beer since the 15th century up to the present. Both utilized beechwood smoke to dry their malt and make a range of rauchbiers, including a bock, a marzen and a weisen.

    The Spezial beers are generally considered more elegant and lighter on the palate than the Schlenkerla which many think is more complex and weightier. The Slow Food Foundation in fact includes Schenkerla in its Ark of Taste catalogue because of the long history involved.

     Smoked sausages, smoked ham, rye bread and suerkraut are traditiopnal pairing.

Reply
  • The Spezial and Schlenkerla breweries in Bamberg has been continuously making smoked beer since the 15th century up to the present. Both utilized beechwood smoke to dry their malt and make a range of rauchbiers, including a bock, a marzen and a weisen.

    The Spezial beers are generally considered more elegant and lighter on the palate than the Schlenkerla which many think is more complex and weightier. The Slow Food Foundation in fact includes Schenkerla in its Ark of Taste catalogue because of the long history involved.

     Smoked sausages, smoked ham, rye bread and suerkraut are traditiopnal pairing.

Children
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