 harlequinn (2746), Tacoma, Washington, USA
Mar 18, 2004
This was just a little over the top, slightly too much for my palate. I enjoyed the marzen much more. Although these are wonderful to cook with. Lots of deep earth tones, with a overly smoked flavor, lots of clove, and peaty soil flavors. Not bad, but not something I would choose to drink again.
blipp (709), Grand Island, New York, USA
Aug 28, 2008 Bottle. Pours unclear amber orange with a nice off white head. Aroma is just stunning. Burlap sack, smoke, and tar, and fell as fruity notes that hinted at banana. Medium body, a bit of carbonation. Flavor has a beautiful balance of smoke and sweet. Again, burlap, rope, banana, and smoky tar. Quite incredible. I actually liked this better than the Urbock and the Marzen. It might not be as complex but it’s better balanced and extremely easy drinking and enjoyable.
sebletitje (258), Tampa, Florida, USA
Aug 27, 2008 50 cl tap at Brauerei Heller in Bamberg.
Pours amber, thick creamz beige head.
Aroma si smokey, taste is very smooth, mix of weizen and smokey. Notes of honey.
Another excellent brew that asks some getting used to it, but one that can become very enjoyable.
emacgee (1033), Chapel Hill, North Carolina, USA
Aug 25, 2008 Pours a cloudy dark amber/orange with a one finger creamy light orange head. The nose is very smoky, meaty, a tad sweet, some light grassy hops. The flavor is very smoky and meaty, some wheat character, a bit earthy, woody. Nice crisp mouthfeel and a woody finish.
aubreya (666), Chapel Hill, North Carolina, USA
Aug 25, 2008 The color was cloudy amber/brown. The head was thin, creamy, and off-white. The aroma was turkey bacon, smoke, and a burnt malty element. The flavor was salty, smoked samon, bacon, and scorched wood. The palate was medium-bodied. The finish was smoke.
GarrettB (408), Seattle, Washington, USA
Aug 23, 2008 Yeah, this is smoked. Really smoked. And I like smoked flavors. I love smoking tobacco pipes and I like Lapsang Souchong tea. But this wasn’t an edible kind of smoked. This was more of a Rome-ransacked-and-razed smoke. Let me quote a few of my notes, "SMOKE! AHHHHH! SMOKE! SO MUCH SMOKE! BURNING PINE AND HICKORY! HAM!! KLJHSDLKJHSDKLJHSD." That’ll give you a general idea what to expect. A pillowy mound of foam, convexed, and with a carpeting lace keeps the aroma locked into the dark redwood colored beer. And you can tell purely from the deep, dark maple syrup color that there’s a lot of "something" in here. The aroma unleashed tells you that "something" is smoke. Smoke, a ham glaze, smoke, smoke and maybe some char. Char that makes smoke. Belching volcanoes, spewing smoke. All trapped in a beer. Thank goodness the beer has some sweet to it, to temper the smoldering rage of the Schlenkerla. The aftertaste is heavily honeyed, with piled layers of roasted ham. This ham part subdues some of the sugar, but still helps to obscure some of the overwhelming smoke, replacing it with a ham intensity one wouldn’t want outside of a heavy lumberjack’s breakfast or dinner. The palate is deep but unexpectedly not viscous or oily. Just heavy, with the equally titanic flavors of glazed, smoked and cured ham.
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