The Smoke Gets in Your Beer

I know what you are thinking and no, this is not the blog where I discuss the pleasures of smoky bars, good cigars and women of indifferent virtue. This is my invitation to those of you that are up to a real adventure in your exploration of beer styles.

Let’s start our journey in the Fulda Gap. Any of you Cold Warriors out there will know that this is the region in Central Western Germany that the Soviet Juggernaut was poised to traverse on its way to the Rhine and thence World Domination … Well, smack dab on that axis of advance, about 20 clicks east of Wurzburg lies the sleepy little city of Bamberg. Spared the ravages of two world wars, Bamberg with its canals and quaint city center it is often called the Venice of the North. Bamberg is also the home of Rauchbier.

The Rauchbier (literally “smoke beer”) style is an old beer style; its origins go back to the 1500's. It's typically a dark beer with a malty profile. Rauchbier bears a passing similarity to Oktoberfest bier. There is a difference though; to make a Rauchbier, a portion of the grain used includes barley that is dried over an open fire of beech wood, and this process imparts a unique smokiness to the malts. This smoked malt produces beers with a smoke flavor so robust, so assertive, that it tastes as if the beer has been smoked. The burning beech wood imparts a smoky aroma and taste, much like that of the pit-barbecue found in some parts of the United States. If you have no idea what I am talking about get thee down to the Memphis Pig Out on First Avenue, in our little Bamberg on the Bay. But first visit a well stocked liquor store and grab a bottle or two of Braueri Heller-Trum’s Aecht Schlenkerla Rauchbier http://www.schlenkerla.de/ to enjoy with your repast. This is a style that pairs well with our native barbecue. Paired up with some pulled pork, chicken, ribs, brisket, sausage or my personal favorite KC style burnt ends and you have a winner. Heller-Trum makes several styles of Rauchbier but I have only seen the Marzen, Ur-bock and Weizen locally.

There our other smoked beer styles. Some utilize varying portions of malt kilned over peat much like that used in Scots Whisky. While the smokiness is not as assertive in these beers they are unique and flavorful in their own right. Unibroue’s Raftman and Magic Hat’s http://www.magichat.net/ Jinx are two such beers. Rogue Ales http://www.rogue.com/ “Smoke Beer” uses malt kilned over alder wood. The portion of the grain bill that is actually “smoked” is fairly modest, so the smokiness is there but it is not nearly as powerful as it on a Bamberg Rauchbier.

If you don’t think Smoked Beer is your thing you still need to get a ‘cue fix at the Memphis Pig Out. You can pair that repast with a more traditional pilsner style if you must. Consider Victory Brewing Prima Pils … Yummy. Locally, you must try Heavyweight’s Cinder Bock http://heavyweight-brewing.com

Until next time … Think Global and Drink Local.