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Beer
Adjuncts in Beer
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Rauchbier, for those that haven’t had the pleasure, is a German-style lager brewed with Rauch (smoked) malt. At one time, smoked beer was commonplace, not unique as it is today.
Historically, the only way to dry malt was directly over an open fire. This process ensured every beer had a smoky shade hanging over each sip. For maltsters and brewers of the day, it was an unwanted element, one they fought to be rid of.
Many things influenced the final flavour of these malts, including the type of fuel used and how long, and at what temperature, the malt was kilned.
The three main fuels used were wood, straw, and coal. Coal was considered the least favourable because it was expensive and dirty. 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 would solely use wood.
What can you expect?
For some, this is an acquired taste; the smoke profile can range in strength from only a whisper to quite strong and can have a frazzle, smoky, or woody character to the aroma. Colour can range from a light copper to a dark brown. Head should be tan to cream coloured; rich, thick, and creamy. Clarity should be superb. Expect a medium body with the smoothness of good lager character all carried by moderate to somewhat high carbonation.
Much like the aroma, the taste will bring a profile of malt and smoke in some sort of balance. This balance can vary considerably, but the strength of one should always complement the other. The slightly toasted malty richness of a Marzen should be present. The smoky character can take on a ham- or bacon-like note at higher levels. This is okay, as long as it doesn’t taste greasy. The malt can create a rich, even sweet, palate but the finish should be semi-dry to dry. Often the drying effect is enhanced by the smokiness.
Hop flavour can range from medium to non-existent and bring low spicy, herbal, or floral notes. Hop bitterness is usually medium and balanced with clean lager fermentation character. Ideally, the aftertaste is a balance between the malt and smoke.
Good examples of type: Aecht Original Schlenkerla Märzen Smokebeer
Considered the classic example in its category, it’s been brewed for centuries in the baroque town of Bamberg in Franconia (Bavaria/Germany). Following the most ancient malting traditions, all its select barley malts are kilned over a fire of beech wood logs at the Schlenkerla maltings. Brewed in classic copper vessels and matured for months in 14th century cellars.
Anspach & Hodbay – Rauchbier
The Rauchbier is the London brewery’s homage to the great smoked beers of Bamberg. Dark, rich, and immensely smoky. The lager fermentation and extended cold conditioning in their horizontal tanks rounds out and balances the beer, keeping it crisp, fresh and incredibly drinkable.
By Sean McKeown
