Not a big fan of dark ales such as Porter and Stout. They seem to be too heavy for my palate. And in the past several years I have been focusing my attention, as far as beer making is concerned, on lagers. Lighter, some a bit hoppy. Also needed some way to maintain fermentation temps in the 50's.
Temperature science was solved for me by filching my mothers upright freezer. Mentioned it in a blog several years ago. Which means that brewing, fermenting and conditioning lagers can be done at a constant and cooler temperature.
So, when Horst Dornbusch published a smoked beer from Bamburg, Germany in Zymurgy a couple of months I thought it was about time to see how a dark lager would taste. Horst is a German ex-pat living in Massachusetts and is a regular contributor to Zymurgy. He has been involved in beer activities what seems like forever. A good place to start.
Brewed my first dark lager, a rauchbier, was brewed in early November, 2010. Rauchen in German means to smoke. Rauchbier, therefore, is brewed with part of the ingredient bill with smoked malt. Fermentation and conditioning took about two months.
And I have been sampling a light, smoked lager for the past couple of months. If the sampling is as frequent and the past, then I will need to brew again soon in order to maintain a reasonable supply of this excellent tasting beer. If you happen to come across a rauchbier, give it a taste. You will not be disappointed.
So, when Horst Dornbusch published a smoked beer from Bamburg, Germany in Zymurgy a couple of months I thought it was about time to see how a dark lager would taste. Horst is a German ex-pat living in Massachusetts and is a regular contributor to Zymurgy. He has been involved in beer activities what seems like forever. A good place to start.
Brewed my first dark lager, a rauchbier, was brewed in early November, 2010. Rauchen in German means to smoke. Rauchbier, therefore, is brewed with part of the ingredient bill with smoked malt. Fermentation and conditioning took about two months.
And I have been sampling a light, smoked lager for the past couple of months. If the sampling is as frequent and the past, then I will need to brew again soon in order to maintain a reasonable supply of this excellent tasting beer. If you happen to come across a rauchbier, give it a taste. You will not be disappointed.
