Aecht Schlenkerla Rauchbier Urbock

pours a deep mahogany that is surprisingly clear for as dark as it is. gorgeous reddish tint to it, with a pretty thick creamy and cream-colored head, which lasts and lasts. wonderful smoky, meaty, woody, peaty smell to it. it’s like beef jerky without the beef. also, some distinct caramel notes, and even a bit of what seems like white grapes and pear. interesting. similar in the taste, but with some nutty malt and some spiciness that didn’t come out in the nose. again, very interesting. lightly bitter in the finish, with a lasting smoky aftertaste, and a great creamy mouthfeel. medium body, and a ton of carbonation. if you like rauchbier, this is a great one. not the best beer i’ve ever had, but a pretty exceptional example of the style.

RateBeer Rating, Style and Glass: 97, Dimpled Mug, Lager glass, Stein ABV, Volume & Calories: 6.5 % in 16.9 fl oz. estimated at 170C Purchased at: OakTree in South Plainsfield NJ for $4.99 Aroma: smoky, sausage, sour, spicy, roasted. 8 out of 10. Visuals: pale, clouded, brown, troubled, wispy, white, nearly dissipating head, lightly laced. 4 out of 5. Taste: smoky, well balanced, needs pairing, strong, spicy, pepperoni, little bitterness, slightly watery. 7 out of 10. Palate: creamy, sticky, oily, medium sour finish, acetic. 3 out of 5. Overall: Smoked sausage in a bottle. In desperate need of a strong food pairing. I’d have it again with a Polish or German meal. Might go well with Pizza. Not a favorite for me, but the style is one of my lesser picks. It’s down there with Lambics. Seems well crafted, but somewhat weaker than expected. 16 out of 20.

Bottle from Cracked Kettle, @ home. Clear dark brown/reddish colour, very strong nose of smoked bacon/smoked eel. More powerful than the Märzen. Taste is thick, smoked bacon, charcoal, a little sweetness comes through when it warms up, driving away the smokey taste. Bitter finish. Nice thick mouthfeel, a bit oily. Very good.

500mL Bottle. Wow. That is some dense smoke in the nose. That goes beyond the light pig fats and campfires to complete smoky delight arising from porcinis, lake trout belly fat, burning pine sap, and charred aspen logs. Develops into a real spicy, floral smoke character that can be as perfumed as many musky incenses and resins. A complete delight. Pours in a clear deep red-tinted brown, with a good rim of off-white. Flavor retains this smoke density, balanced it exquisitely with rich sugars and alcohol. The malt nestles a smoke of burning walnut shells, juniper bush, and weed fires with caramels, smoked meats and candied dark fruits. Delicious! Yet dry and palatable. A crisp cut of hops and hickory sweat give balance with a back end kick of bitterness. Alcohols helps bring all these flavors up and alive. In the end, the smoke wasn’t as expressive or deep as I wanted it to be, but it’s all rich, delicious and balanced. A fantastic smoked beer.

I think I’ll stay away from this style. Very dark red/black with a small head and very little lacing. Smells like burning charcoal. Tastes like the ashes at the bottom of my barbecue pit with the remnants of burned charcoal and juices of pork and beef that dripped down and are now starting to become rancid. Traces of oak, as well. I’m sure there are many that will consider me to be a cretin, but this ain’t my style. Don’t like beer that tastes like charcoal ashes. Sorry.