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23. SMOKE-FLAVORED BEER
23A. Classic Rauchbier
Aroma:
Smoky aroma may range from faint to assertive. Some malt should be evident in the low- to moderately-smoked examples. Note that the smoke character can vary even among beechwood-smoked malts. Hop aroma should be negligible to very low. This beer is a lager; there should be no diacetyl or fruity aromas. The malt character from the underlying Maerzen/Oktoberfest style should be evident.
Appearance:
This should be a very clear beer, with a rich creamy head. The color should be amber, copper to dark brown.
Flavor:
Sweetish, maltiness from the underlying Maerzen/Oktoberfest style of beer with smoke flavors ranging from low to high, but balanced with the malt and hop bitterness. The smoke flavor from beechwood kilning tends to be somewhat drier and neutral in character, although it can vary among maltsters, blending well with the sweetness of the malt. This beer will exhibit low to medium hop bitterness, low to no hop flavor, and the clean characteristics of a lager with no fruitiness or diacetyl.
Mouthfeel:
Medium body with a good, medium level of carbonation. Smooth finish due to lagering.
Overall Impression:
Maerzen/Oktoberfest-style (see Oktoberfest) beer with a sweet, smoky aroma and flavor.
History:
In the tradition of the Franconian region of Germany, a Maerzen/Oktoberfest style of beer made with malts kilned over moist beechwood log embers, imparting a smoky flavor and aroma to the beer. This beer is indigenous to Bamberg, Germany.
Comments:
Examples of other smoked beer styles are available in Germany, such as the Bocks, Helles and Vienna-like beers such as Spezial Lager. Brewers entering these styles should use Other Smoked Beers as the entry category.
Ingredients:
Because of the unique flavored rendered to malts by various smoking materials, beechwood-kilned, not malts smoked with peat, hickory or other woods, should make up 5-50% of the malt bill. German or Czech hops.
Vital Statistics:
OG: 1.050-1.064
IBUs: 20-30 FG: 1.012-1.016
SRM: 7-16 ABV: 4.8-6.5%
Commercial Examples:
Schlenkerla Rauchbier, Kaiserdom Rauchbier.
23B. Other Smoked Beer
Aroma:
The aroma should be a balance between the expected aroma of the base beer (e.g., robust porter) and the smokiness imparted by the use of smoked malts. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples.
Appearance:
Varies with the base beer style.
Flavor:
As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woodsy to slightly bacony depending on the type of malts used.
Mouthfeel:
Varies with the base beer style.
Overall Impression:
This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier. Balance in the use of smoke, hops and malt character is exhibited by the better examples. If this beer is based on a classic style (e.g., smoked robust porter), then the specific classic style (e.g., robust porter) must be identified. In this case the beer will be judged on its merits as the classic style and how well that smoke flavor and aroma integrate with the beer and are exhibited.
Comments:
The process of using smoked malts more recently has been adapted to other styles, notably porter and Scotch ales.
Ingredients:
Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood-, peat- or other hardwood (alder and fruitwoods suggested) smoked malts may be used. Hickory wood often results in a bacon/spare-ribs flavor and aroma, whereas alder wood smoked malt results in a smoked salmon taste. Evergreen wood should never be used since it adds a medicine-like, piney flavor to the malt.
Vital Statistics:
Varies with the base beer style.
Commercial Examples:
Vermont Pub and Brewery's Smoked Porter, Otter Creek Hickory-Switched Smoked Amber, Adelscott Peat Smoked Ale, Alaskan Smoked Porter, Spezial Lager.
