Schlenkerla Marzen - Smoked Beer

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You know, from 1618 to 1648 there was the Thirty Years War and if you look at the founding date of German breweries you’ll see many were founded between 1648 and 1700. This is for two reasons,” says Matthias.

Brewing a successful smoked beer sounds easy enough. But there’s more to it than just smoked malts. Like good barbeque, good smoked beer takes patience, time, and careful attention. You need to control the smoke itself to ensure it compliments the beer instead of subsuming it.This style is historical and a unique beer which was developed ages ago by the rulers of Prussia and Germany. Piwo Grodziskie is pretty popular in the Polish city of Grodzisk. In this, wheat malt is smoked on Oak wood and it lends a different flavour than beechwood log. The biggest issue I see is the availability of fresh smoked malt and, with that, repeatability,” says Florian Kuplent, cofounder and brewmaster at Urban Chestnut in St. Louis. “The smoke character diminishes over time, and it’s not always obvious how old the malt is.” With many breweries reviving this historic style, smoked beer is becoming increasingly popular. Still though, for the best and freshest versions, you’ll need to brew it yourself! What fuel was used depended a lot on what area of Europe you were in. While an English maltster might use coal or wood, German brewers (often German brewers would also do their own malting) did not use much coal, instead depending on wood alone. How the Drum Kiln Changed Beer

Hop flavor can range from medium to nonexistent and bring low spicy, herbal, or floral notes. Hop bitterness is usually medium and balanced. Clean lager fermentation character. Ideally, the aftertaste is a balance between the malt and smoke. Any charred, burnt, sulfury, harsh, bitter, or phenolic smoky character is decidedly unsuitable to the style. Food Pairing: Still, we have a few of our own favorites. So, if you’re curious to try the smoke, here are some of the best you’ll get on the market. Yazoo Brewing Company After the really good beer had run down our throats and the hearty meal had been consumed, we were able to talk to Stephan Michel.Groves, Sarah (17 October 2014). "Adnams 1659 Smoked Ruby Ale and The Great Fire of Southwold" . Retrieved 2 December 2016.

Not far from Bamberg’s main railway station is the Fässla brewery. They have been brewing here since 1649 and I decided to drink the “real Bamberg Zwergla”. In Canada, Les Trois Mousquetaires makes a smoked beer, and Half Pints Brewing Company the seasonal Smoktoberfest. Also, Church-Key brewing of Campbellford, Ontario produces a peat smoked Scotch ale called Holy Smoke. Cameron's brewing in Oakville, Ontario produces Bamburg Castle smoked ale. Moosehead Breweries Small Batch label now produces a smoked lager using magnum hops.

More broadly, though, you can add smoke to almost any style of beer, including a range of both ales and lagers. You should experiment sooner or later, but the classic rauchbier is a great place to start. Smoked malt fits nicely into a classic German lager, with its emphasis on malt character, classic hopping, and clean fermentation. For €22.50, you get a flyer with all the information about the eight participating breweries. Included are 4 vouchers for a Seidla (0.5l) beer each, which you can redeem in the participating breweries. Your senses are already a bit discombobulated, but you tilt the glass up to your lips. Bacon. BBQ. Campfires. No wonder Bamberg calls Rauchbier “Schinkin zum Trinken” (Ham to drink!)