
	Where results make sense

Topic: Rauchbier

In the News (Thu 31 Dec 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	Epinions.com - Bamburg Vom Fass....Spezial Rauchbier (Site not responding. Last check: 2007-10-19)
		Rauchbiers are intense, sooty, and smoky brews, that achieve this character from malt that is smoked over a beechwood fire.
		This rauchbier is brewed in the "old tradition" of Bamberg, and it is brewed with malt cured by natural beechwood smoke right in the brewery.
		Spezial Rauchbier is a bench mark example of this style, and rivals its competition Schlenkerla, in quality and smoky aromas and flavors.
	www.epinions.com /content_4236419204 (1010 words)

	Bavarian Grill - Plano, Texas
		The term Rauchbier simply means smoked beer in German, and with the ancient kilning methods of drying green brewer’s malt over open fires, all grains picked up smoke flavors and passed them on to the beers made from them.
		Rauchbier is closely identified with the city of Bamberg, in Franconia, in northern Bavaria.
		Because Rauchbier is not a delicate brew, it goes extremely well with bold, full-flavored foods, such as smoked ham, smoked pork, smoked salmon, smoked sausages, or smoked cheeses (smoked provolone or smoked gouda are great!).
	www.bavariangrill.com /newsletters_Apr_week2.html (981 words)

	Cream City Suds: Homebrew Suppliers
		To the pallet of many of today’s beer drinkers, the taste and aroma of "Rauchbier" (smoked beer) may come as a surprise or even a shock.
		It is said that the full, smoky flavor is an acquired taste and that some people have to drink several liters of it before they begin to enjoy and appreciate its wonderfully complex character.
		Rauchbier should have smoky characters prevalent in the aroma and flavor.
	www.creamcitysuds.com /recipes-rauch.html (640 words)

	The Smoke Beer of Bamberg, Germany
		Rauchbier's smokiness comes from kilning barley malt over the wood of beech trees that grow in the area's peat-rich soil.
		Rauchbier is dark brown in color, with an intensely smoky aroma and flavor.
		Most Rauchbiers are brewed in the Märzen style: on the malty side with medium strength, about five percent alcohol by volume.
	www.suite101.com /article.cfm/7918/53502 (565 words)

	Schlenkerla Tavern & its Heller Brewery and Rauchbier (Smoke Beer), Bamberg
		Rauchbier is brewed using malt produced from barley which has been kilned over burning beech wood, obtained from the Steigerwald (www.steigerwald-info.de and www.mein-steigerwald.de), a forest and major recreational area just to the West of Bamberg.
		An unfiltered Rauchbier is served in stone mugs (Steinkrug) in the Brauerei-Gasthof Fischer, which is "Hausnummer 11 (House Number 11) (tel 0950 25 45) in the small village of Greuth, ten miles (sixteen kilometres) South of Bamberg.
		Another unfiltered Rauchbier, both on draught and in bottle, is produced by Hans Heller in Herzogenaurach (Hauptstrasse 33, tel 0913 22 073), a few miles further South of Bamberg.
	www.whitebeertravels.co.uk /schlenkerla.html (8103 words)

	Bamberg Beer Guide
		Rauchbier (smoke beer), is a speciality of the Bamberg area, its characteristic taste is achieved by kilning the malt over a beechwood fire.
		Schlenkerla Rauchbier is the most famous of Bamberg's beers, and at the historic brewery tap in the heart of the old city, this exceptionally dark and smoky beer is served direct from the wood.
		Beers (Rauchbier): Lagerbier, Märzen, Weizen, Bock (seasonal), Ungespundetes Lagerbier is a new beer for Spring and Autumn - it is not a Rauchbier.
	www.beerguide.de /bamberg/bamberg.htm (2267 words)

	Aecht Schlenkerla Rauchbier Marzen - Brauerei Heller-Trum - Beer Advocate .com
		great rauchbier, not a regular drinker but hadn't had one in years so it was great to have one that was so pleasingly balanced.
		The smoke taste of some rauchbiers could be overwhelming, but this beer had an excellent, smooth taste with some sweetness.
		I typically would recommend a rauchbier as a change of pace or something different to try, but this one makes you want to have another.
	www.beeradvocate.com /beer/profile/263/727 (1288 words)

	Smoked Beer \| MetaFilter
		Rauchbier is very uncommon in restaurants and bars (though not impossible to find, but not hard to find in your better beer stores.
		If you live in Boston/Cambridge, rauchbier is on the menu at Bukowski's (both Inman and Back Bay), though surprisingly it isn't offered at the beertastic Publick House in Washington Square.
		Rauchbier is somewhat of a novelty, but Bock is for serious drinkers.
	www.metafilter.com /mefi/42299 (1952 words)

	German Beer Guide: Rauchbier
		Rauchbier is a valuable remnant of an old beer style.
		I found it unpleasantly smoky at first, perhaps because it was an unfamiliar and surprising taste to encounter in a beer, but after the initial bewilderment the rich, silky smokiness became quite seductive.
		Rauchbier makes a great accompaniment to smoked foods such as smoked German and Austrian cheeses, barbecued foods, kippers, smoked hams, etc. and is well suited to Autumn or Winter.
	www.germanbeerguide.co.uk /rauch.html (320 words)

	World of Beer 03/99: Bamberg, Germany -- Part I: Where There's Smoke...
		To those who regularly prowl the fringes of beer styles, rauchbier is a treasured remnant of brewing days gone by, a living testament to the way beer was once made.
		The secret to rauchbier is that all or a portion of the barley malt is smoked over a wood fire prior to brewing, in the same fashion that all brewing malt was once prepared.
		There are three main producers of rauchbier in and around Bamberg: Schlenkerla and Brauerei zum Spezial in the city, and Kaiserdom located on the outskirts of the Bamberg region.
	www.worldofbeer.com /9903/bamberg1.html (594 words)

	Realbeer.com Beer Community - Rauchbier
		I had a Victory Rauchbier at their brewpub last weekend and was disappointed.
		Having tasted the Shlenkerla as about the only Rauchbier available over here, I was a little worried that I'd have to be drinking "liquid bacon" throughout the visit to Banberg.
		I do however have a case of the ass, I had a 3 year old barleywine that I was holding till its 5th year (about 1bbl of it), and some dumb ass served it during my LOA.
	www.realbeer.com /discussions/showthread.php?s=d13855bb00131a3af03f53442111c997&threadid=750 (1039 words)

	B.United International -Aecht Schlenkerla Rauchbier (Site not responding. Last check: 2007-10-19)
		Aecht Schlenkerla Rauchbier Maerzen, unpasteurized, is made entirely from smoked malt.
		During germination of barley, the smoke of beech wood fire is "forced" through the germinating barley for a total of between twenty four hours and thirty six hours at varying temperatures.
		In contrast, the standard drying procedure for malt is to be heated in a kiln.
	www.bunitedint.com /Products/schlenkerla.html (785 words)

	Spezial Rauchbier Lager from Braueri Spezial \| BeerPal.com
		I tried their Rauchbier at the Sharp Edge Creek House in Crafton, PA, known for a huge beer selection, with emphasis on Belgian brews.
		Spezial's smoked brew is made with barley malts that are cured by natural beechwood (where have we heard this term before???) smoke right in the brewery, in the old brewing tradition of Bamburg.
		Spezial Rauchbier pours out of it's pint bottle with a foggy pale orange body capped with a nice thick head that has good staying power.
	www.beerpal.com /Spezial-Rauchbier-Lager-Beer/10261 (913 words)

	Beer Manifesto - Germany
		Fischer-Greuth Rauchbier ***1/2 is bright, with a very woody, smoky nose and palate, well-balanced with a soft, smooth malt character, including some light chocolate notes.
		Aecht Schlenkerla Rauchbier Weizen **1/2 bursts with smoke in the aroma, has a vibrant body that blends banana notes and smoke, but I guess I just don't see what application this beer would have.
		Spezial Rauchbier Lager ***1/2 is brilliant, not only in its orangey-amber tone, but in its aroma bursting with smoke and Munich malts and its rich, deep, lingering smoke palate and slightly nutty, toasty maltiness.
	members.allstream.net /~jdoakes/germany.html (5038 words)

	Specialty Beers & Hard Ciders
		The origins of Rauchbier lies with breweries in the region of Franconia in northern Bavaria which traditionally dried the barley over fires fueled by beech trees from local forests.
		The resulting pungent malt imparted an assertively smoky aroma and flavor to the beer from which it was made.
		Rauchbiers are still brewed in the traditional manner by many of the breweries centered around the town of Bamberg, though enterprising brewers in other parts of the world have begun to make similarly styled beers.
	www.tastings.com /beer/lambics.html (440 words)

	Shelton Brothers: Beer: (Site not responding. Last check: 2007-10-19)
		The most famous of all Bamberger styles is smoked beer, or “rauchbier.” The oldest rauchbier brewery in Bamberg is Spezial, which was founded in 1536.
		Spezial is right in the heart of the city — a very congenial pub with the brewery in the courtyard behind.
		Spezial’s Lager Rauchbier is a surprisingly refreshing treat — not so dark as the brewery’s Märzen Rauchbier (which uses 70% smoked malt).
	www.sheltonbrothers.com /beerProfile.asp?BeerID=10 (218 words)

	Breweries of Franconia --Breweries in Herrnsdorf
		Comment from Jan-Erik Svensson on 3/28/2003 1:57:34 AM Barnikel is a must because of the old-world atmosphere and the very characterful beers.
		The Lager is on the soft side, while the Rauchbier is very rich in taste.
		Rauchbier here was so good, I bought five to bring back to Bamberg.
	www.franconiabeerguide.com /CityDetail.asp?City=Herrnsdorf (346 words)

	KBS Collection: Kaiserdom Rauchbier (Site not responding. Last check: 2007-10-19)
		From arnie morscher, axm11@po.cwru.edu Kaiserdom Rauchbier is the best of the "smoked" beers that I have yet tried.
		I only drink about 6 bottles of this beer per year, but when the mood is right, this is an awsome beer.
		From Stefan Ebert, This was a good smoked beer for consumption in America, however, does not compare to the rauchbier in Bamberg.
	tuoppi.oulu.fi /kbs-bin/readbeer?Nr=1029 (359 words)

	beer-pages.com - all you need to know about beer
		Some Rauchbier are made as Märzenbier (see Märzenbier), including Heller (whose Aecht Schlenkerla is the most famous Rauchbier and produced as a Märzenbier, albeit for the restricted availability of the Schlenkerla tavern in Bamberg, Franconia) and Spezial (very smoky, approaches the quality of Schlenkerla).
		Budels in Holland makes Dutch Rauchbier called Capucijn (fairly strong with an assertive, smoky finish), while Poretti does the same in Italy with its Splügen Fumée (ruddy-copper-coloured brew with a smoky character on the finish).
		This brewery revived the concept of "stone-beer", which harked from times prior to the development of metal kettles, when huge baking-hot stones were heated and dropped in to heat up the wort, which in its wooden vessel could not be boiled by direct heat.
	www.beer-pages.com /glossary/glossary_q_z.htm (2145 words)

	23. Smoke-Flavored Beer (Site not responding. Last check: 2007-10-19)
		Smoky flavors may range from woodsy to slightly bacony depending on the type of malts used.
		Overall Impression: This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier.
		Balance in the use of smoke, hops and malt character is exhibited by the better examples.
	www.beerstyles.com /smoke.htm (572 words)

	Breweries of Franconia --Breweries in Bamberg
		the rauchbier is smoother than than the shlenkerla,which i liked, and the food and service were superb; never having to wait more than a moment for a refill or a meal.
		But try to enjoy the exellent Rauchbier, which is not so "cruel" in comparison to the Schlenkerla, on a warm summer evening at the Spezial-Keller (Oberer Stephansberg, not far from the Heller(Schlenkerla)-brewery).
		The owner acknowledged that he is often asked if he makes a Rauchbier and was bemused that so many people think he does.
	www.franconiabeerguide.com /CityDetail.asp?City=Bamberg (5364 words)

	Stephen Beaumont - A Taste For Beer (Site not responding. Last check: 2007-10-19)
		If you want to go the full nine yards, try substituting a rauchbier (smoked beer) like Rogue Smoke or Zip City Rauchbier in the place of the stout.
		If you elect to cook the rauchbier variation, I would still recommend serving the stout as the combination of the dish and the rauchbier may just prove to be too smoky to handle.
		Lengthwise halve the tomatoes, peppers and onions and barbecue them, along with the sausages, on a medium flame until the vegetable skins are slightly charred and the sausages cooked.
	www.worldofbeer.com /tb6.html (383 words)

	The Drunkards Beer Log: Rauchbier!!!!
		I had never tasted Rauchbier before (German lesson: Rauchen= to smoke).
		This one was called Aecht Echlenferla Rauchbier, the letters were difficult to read....
		I need to try more complex Rauchbier before I can really say how it measures up.
	drunkonbeer.blogspot.com /2005/02/rauchbier.html (87 words)

	Rauchbier - Church Brew Works - Beer Advocate .com
		Rauchbier - Church Brew Works - Beer Advocate.com
		Join the #1 beer community in the world!
		A Rauchbier brewed by Church Brew Works in Pennsylvania, United States
	www.beeradvocate.com /beer/profile/603/8840 (287 words)

	German Beer Glasses (Site not responding. Last check: 2007-10-19)
		Rauchbier, or smoked beer, is one of the unique and rare types of Germany.
		This rauchbier brewer also makes a weizen bier and here is the glass
		To learn more about the fine beers that grace our glasses, here are the links to each of the suppliers that produce them.
	www.straubs.net /custom-collection.html (1084 words)

	HOMEBREW Digest #1281 Thu 25 November 1993
		I personally think Rauchbier, or at least the commercial stuff, is one of the foulest tasting beers on the market (acquired taste, maybe?).
		I had the stuff at Zekes, a bar in Dowagiac in Southwestern Michigan with over 150 imports, and was informed by my homebrewsuppliessupplier that once when he and a group of friends were there one of them asked for their foulest beer, and without hesitation the barmaid got a Rauchbier.
		In HBD #1280 Ed asks about Rauchbier, hey Ed I am going to try this; Take some apple wood from my pruning, let dry and "charcoal" in my smoker, then add to the primary and let it perk away, just a few briquets should have some good clean flavor to it.
	hbd.org /hbd/archive/1281.html (5459 words)

	Untitled
		Since Rauchbier is an acquired taste, few brewers in North America have attempted the style.
		One brand that might be available in your vicinity is Rogue Smoke Ale from Rouge Ales of Newport, Oregon.
		Schlenkerla's menu offers some suggestions: goulash, beef on a roll with horseradish, pork with sauerkraut and potatoes, sausages, and ham with pickles and bread.
	www.suite101.com /print_article.cfm/7918/53502 (726 words)

	Belgian Beer & Other Speciality Beer Hunts
		In the one on the left, John is with Matthias Trum of Heller/Schlenkerla, and in the one on the right, he is with Christian Merz of the Brauerei Spezial, the city'd oldest Rauchbier producer.
		Bamberg is world renowned for its superb Smoke Beer (Rauchbier), its most famous bar offering it, the Schlenkerla (Dominikanerstrasse 6, tel 0951 5 60 60, www.schlenkerla.de, White Beer Travels Web page), being simply magnificent; its beer and décor are stupendous, and it has very good food.
		There are ten breweries in the city producing Rauchbier and other beer styles, including gravity fed, unfiltered beers: Real Ales.
	www.whitebeertravels.co.uk /past.html (7421 words)

	Rauchbier Extract Kit -- Kit Inventory Sheet (Site not responding. Last check: 2007-10-19)
		They're often based on an Oktoberfest recipe, but brewed with a proportion of beechwood-smoked malt to create a rich, warm smoke aroma and flavor.
		Our Rauchbier kit yields an amber-red beer with an off-white head, substantial maltiness, and woodsy smokiness (the secret is authentic German beechwood-smoked rauchmalt from the heart of Rauchbier country).
		German hops and yeast round out the beer with just enough bitterness to provide balance and a crisp, appetizing finish.
	www.northernbrewer.com /website/docs/kis-html/1561.html (135 words)

Try your search on: Qwika (all wikis)