That’s a mouthful. I imagine when we all drink this beer we will feel the same about its taste. This a smoked beer, so if you haven’t had one prepare yourself for it. I’m drinking it alone and with some grilled food. I say fight smoke with smoke. At any rate, I think this will be an interesting beer for all of us to talk about drinking together (so to speak). Smoke ‘em if you’ve got ‘em.
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So, how was it? Sounds tasty. I saw a smoked Oktoberfest at Fitger’s Brewhouse in Duluth and was a little apprehensive. I decided to give it a go and was pleasantly surprised. The smoke was subtle but nicely perceptible and the rich munich malt was a nice compliment. I imagine (hope) the Aecht was just as enjoyable. Cheers, DA
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I’m going to write the post in just a little bit.
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I had a local of a rauchbier some time ago. It was delicious, yet very distinct. The smokiness is rather different than that of derived from peat malt. Drinking the beer reminded me of the smoked character found in many smoked meats, like ham, sausage and turkey. The beer was somewhat crisp, with just enough hops to balance the malt sweetness.
One tip that I have learned after the fact is that if you want to brew a beer with rauchmalt, you should use distilled water as chlorine can react with the smoke phenols and provide an undesired flavor in your beer.
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