Astonishingly transformative reddish-browned lenten rauchbier betters tremendous competition with its distinct beechwood-kilned smoked malting, blanketed cured meat sear and peaty challah-breaded amber lagering. Molasses-honeyed bacon grease, glazed ham and salami illusions deeply penetrate the sooty campfire-singed hickory char gripping the backend. Stylistic Band-aid waft awaits.
Amazingly approachable Bamberg-styled smoked beer offers serene smoked beechwood pleasantry to sweet-spiced chocolate malts. Sooty campfire char deepens oncoming Canadian bacon and cured meat illusions. Sweeter than less defined rauchbiers that suffer from getting washed-out and losing initial smoked pleasantry.
For a quick second, jaunty beechwood smokiness really subsumes dry American-lagered German-styled rauchbier. Smoked salami, beef jerky, pastrami, and bacon illusions perk up front end over cedar-burnt hop char. But soap-stoned carbolic aridity obliterates freeze-dried cured meat façade, relegating latent cocoa bean rancor to mere affectation.
On tap, smoked helles lager efficiently re-creates German-styled rauchbier styling. Hop-charred beechwood-smoked cedar staining picks up soft mocha creaming above briny meat-cured salami, pastrami, and beef jerky wisps.
Seattle’s Pillagers Pub offered satiny fresh-watered beechwood-smoked kiln-malted German-styled moderation. Fizzy hop-pepped lemon twist underscores evaporative salami-smoked cedar-charred maple-cindered soot. But ‘baron’ smoky resilience upended by sudsy soapiness as the bottle drains. Too soft and unassuming, but never offensive. Crisp, clean springtime session beer may be under-whelming for true traditionalists, but eminently approachable to others.
Languid ’08 ‘dark ale with touch of smokiness’ (previously known as ‘Charlie’ and now a permanent seasonal release) needs deeper flavor insistence. Dry-hopped meat-cured beechwood-smoked frontage drops off quickly as tranquil cocoa-powdered tartness rises above tobacco-leafed vegetal nuance. Staid hickory-smoked molasses malting fades into nutty chocolate murk.
Lacking robustness of better German rauchbiers, this Hudson River knockoff gets soapy when promisingly stylistic Band-Aid waft, beechwood char, and cured meat barrage prove fleeting. Instead, bland lemony orange sourness overwhelms dwindled salami, sausage, and glazed ham illusions.
Less assertive than Aecht’s similarly styled German smoked lagers, formidable dry-bodied rauchbier retains sooty wood-kindled peculiarity Rogue Smoke A Rauch fans will enjoy. Hop-charred beechwood and burnt cedar gist receive peat-y rye malting, leveling off honey glazed ham, cured meat, and leathery beef jerky nuances.
Wispy moderate-bodied German-styled rauchbier places beechwood-smoked peat malts ahead of peppery Hallertau hop spicing and faded salami-bacon singe. Latent lemony orange sourness desiccates nutmeat illusions ’til rye bread finish picks up herbal dusting. On second passing, fizzy lime Seltzer soaping overwhelms any true German rauchbier character.
Capacious smoked oak chip frontage settles to chocolate-cocoa nicety, safeguarding sweet beechwood-aided butterscotch warmth. Seared wood proclivity tones down roasted barleymalt restraint without sacrificing mocha-vanilla subtlety.
Lusciously syrupy Bavarian dark beer matches aromatic Scotch sweetness to burnt wood chip essence and smoked barley-oat spine. Frisky spiced hops enhance ashy mouthfeel while persistent caramel-maple malts sweeten well-rounded composition for lean full-bodied heavyweight.
Peculiar maple-cured bacon, barbecued beef jerky, and singed hickory fumes inundate superfine porter that compares favorably to Germany’s Aecht rauchbiers. Upon pouring, chunky spume forms lusciously cascading tan head atop velvety brown-bodied bottom. Efficient cedar-smoked black chocolate prelude receives dry char-hopped tar-like coffee midriff, ancillary tobacco-molasses-walnut respite, and nimble black cherry trifle.