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===Bock Rauchbier=== | ===Bock Rauchbier=== | ||
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+ | Also known as a '''Fastenbier''' due to the tradition of tapping it during Lent, this beer features rich, malty [[bock]]-like flavors along with the signature [[Bamberg]] smokiness. | ||
===Weiss Rauchbier=== | ===Weiss Rauchbier=== |
Revision as of 23:43, 14 October 2007
Rauchbier is a style of lager traditionally brewed in the city of Bamberg in Germany, which uses rauchmalz, malted barley smoked with wood (usually beechwood) to impart a smoky flavor and aroma to the finished beer.
Contents
History of Rauchbier
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Types of Rauchbier
The most widely available styles of Rauchbier are Märzen-style moderately dark lagers. However, other styles of smoked beers are also produced in Bamberg and other places.
Helles Rauchbier
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Märzen Rauchbier
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Bock Rauchbier
Also known as a Fastenbier due to the tradition of tapping it during Lent, this beer features rich, malty bock-like flavors along with the signature Bamberg smokiness.
Weiss Rauchbier
A wheat-based rauchbier, Weiss Rauchbier is the only style of rauchbier regularly brewed as an ale, in this case with a Weizen yeast.
Brewing Rauchbier
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Making Rauchmaltz
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Competition Styles
The BJCP defines a single style of Rauchbier, and the GABF style guidelines recognize multiple variations.
BJCP Style Guidelines
Called simply "Classic Rauchbier", the BJCP's Rauchbier category defines a Märzen-style smoked beer.
Classic Rauchbier
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GABF Style Listings
The GABF guidelines, by contrast, list multiple styles of Bamberg-style smoked beer.
Bamberg Style Helles (Smoke) Rauchbier Lager
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Helles Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. This is a medium-bodied, smoke and malt-emphasized beer; with malt character often balanced with low levels of yeast produced sulfur compounds (character). This beer should be perceived as having low bitterness. Certain renditions of this beer style approach a perceivable level of hop flavor (note: hop flavor does not imply hop bitterness) and character but it is essentially balanced with malt character to retain its style identity. Helles Rauchbier malt character is reminiscent of freshly and very lightly toasted sweet malted barley. There should not be any caramel character. Color is light straw to golden. Noble-type hop flavor is low but may be perceptible. The aroma should strike a balance between malt, hop, and smoke. Fruity esters, diacetyl, and chill haze should not be perceived. |
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Bamberg Style Märzen (Smoke) Rauchbier Lager
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Rauchbier Märzen should have smoky characters that range from detectable to prevalent in the aroma and flavor. Smoke character is neither harshly phenolic nor acrid, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. The beer is generally toasted malty sweet and full-bodied with low to medium-low hop bitterness. Noble-type hop flavor is low but may be perceptible. The aroma should strike a balance between malt, hop, and smoke. Fruity esters, diacetyl, and chill haze should not be perceived. |
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Bamberg Style Bock (Smoke) Rauchbier Lager
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Bamberg-style Bock Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. The Bock beer character should manifest itself as a strong, malty, medium- to full-bodied with moderate hop bitterness that should increase proportionately with the starting gravity. Hop flavor should be low and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters should be minimal. Diacetyl, and chill haze should not be perceived. |
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Bamberg-Style Weiss (Smoke) Rauchbier
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Bamberg-style Weiss Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. The aroma and flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove- or nutmeg like and can be smoky or even vanilla like. Banana like esters are often present. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated and very highly carbonated and a medium- to full-bodied beer. The color is very pale to pale amber. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel and may be appropriately very cloudy. No diacetyl should be perceived. (Brewer may indicate a desire that the yeast be either poured or not poured when the beer is served) |
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