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Nov 19, 2006 11:41 PM

Smoked Beer

I recently enjoyed a Smoked Beer from Germany at Pub Italia in Ottawa Ont. It is called:

Aecht Gehlenferla Rauchbeir
Original Schlenkerla Smokebeer.

It is very smokey made underground with buring beechwood. It was so good I need another one. Very unique..

Anyone know of anyother smoked beers? or

Does anyone in Ontario or Quebec know if I can purchase any smoked beers at the LCBO or Beerstore?



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  1. Hi Bobby.
    The LCBO stocks Schlenkerla, but not all stores have it. You may also be able to find at some beer stores Holy Smoke, which is made by Church Key brewing (an Ontario microbrewer). It's not as smokey as the Schlenkerla though.

      1. I've had the beer that you've mentioned and have had other rauch biers. It is an acquired taste that (not surprisingly) goes well with smoked Gouda cheese. A local brewer named "Slyfox" produced a rauchbier that I liked and I'm sure that there are many others south of the border that you might appreciate.

        1. I don't think it's made underground, but it is made with beech-smoked malt.

          The city of Bamberg is famous for rauchbier. Another one, much more subtly smoked, is Spezial.

          There are several Schlenkerla rauchbiers sold in the US, including Maerzen, Bock, Weizen. I don't know if all these are sold in Canada. More information from the importer:

          1. Don't know about Canada, but Rauchenfelser Steinbrau is available in the US. I used to think the smokiness came from the hot rocks, but found out that is actually made with a portion of rauch malt.

            As far as the Schlenkerla being made underground - I believe they have underground cellars like alot of German breweries have.

            6 Replies
            1. re: LStaff

              Interesting, I too thought the smoke in Rauchenfels came from heating the rocks over a beech flame. Unfortunately, we can't get that beer here in NoVA. I have fond memories of it.

              1. re: Jim Dorsch

                The Rauchenfels CLAIMS to be a stone beer (made with hot stone), so I doubt they're lying. But maybe they're just tossing in a few warm pebbles, and the smoky quality does come via smoked malt. That'd kind of suck.

                1. re: Jim Leff

                  Can't it be both?
                  FWIW- here's what Michael Jackson has to say on the subject:
                  "The company says it is still using the same technique, in which the kettle is brought almost to the boil by conventional methods, then finished with the hot rocks, which cause considerable caramelization of the malt sugars. The sugar-coated rocks are then allowed to cool, and placed in the maturation vessels."

                  So there is enough mass there to at least effect the temperature of the wort to some degree. Anyway- it's great stuff if you can find it( though I haven't seen it in some time myself)

                  1. re: TongoRad

                    I don't know what's happened in the last several years, but I'm sure the beer was made traditionally at one time.

                    1. re: Jim Dorsch

                      OK, I tracked down my source of the hot rocks not giving any smoke flavors. In Smoked Beers by Ray Daniels and Geoffey Larson, they were going to present steinbier as an alternative method to making smoked beer, but in their research discovered that hot stones do not make the beer taste smoky, but it does seem to create carmelization of the wort. When they inquired about the beer in Bamberg, they discovered that Rachenfels is made with a portion of smoked malt.

                      1. re: LStaff

                        Wow, thanks for tracking that down! It's been a long time, but I recall a notable caramel character to the beer.