vanvenlo (1910) - Glen Iris, AUSTRALIA - JUL 8, 2005
12 Mar 2005 - Unbelievablle meaty beacon ++ aroma could do with some fruit for my liking. Clear dark brown colour with a tinge of red, small head but retains nicely. Weird meaty smoke flavour tasts with strange inital metallic flavours. Thinish lingering smokiness. A bit different but dissapointing. KAggie97 (3529) - Ugly, Hot, and Humid Spring, Texas, USA - JUN 4, 2005
Nice beer! Pours dark and mysterious; one can almost see the fog rising. Flavor is a mixture of light smoke and roasted malt, with a bit of chocolate and toffee thrown in for good measure. A pleasure to drink. ALLOVATE (3056) - Perth, AUSTRALIA - MAY 30, 2005
When writing points down to describe this beer, it almost seemed like I was describing a meat platter at a restaurant. Poured a clear, deep amber with a big, solid off-white head that lasted the distance and laced rings down the side of the glass. Interesting smoky and musty aroma, of char-grilled fish and devilled ham, with light fruity esters, toffee and a little malt underneath. In the mouth, an initial ashtray-like flavour hit the tongue but subsided to reveal similar traits to the aroma. Quite dry and very husky, the flavours seem to round the mouth well, assisted by the light spritzy carbonation and finish off with a long dry, husky and pasty swallow. A little grain and burnt sugars began to show half-way through the glass, but were kept out of reach of the smoky and almost salty palate. Very unusual beer and not what I expected at all, but it really did grow on me. Not for everybody, but ended up being quite a nice drop. Unique!!! biz82 (1327) - austin, Texas, USA - MAY 29, 2005
Brown with lots of little floaters and nary a head. Smokey sweet toffee aroma. Weak bodied and watery. Nice long smoked flavor that is neither harsh nor over bearing. But the beer is still one dimensional. Choos (754) - Taylors Hill, AUSTRALIA - MAY 1, 2005
Aroma: smokey woody with a hint of hop. Appearance: clear amber to red with a small tan head that leaves good lacing. Flavour: smokey with balanced sweet malt. Palate: good medium mouthfeel with some clensing hop and lasting smoke and malt.
highlandlad (1480) - Blue Mountains, AUSTRALIA - APR 27, 2005
A curious brew in which "smoking" is achieved by adding burning hot rocks to the mash. Poured a bronze colour with plummy highlights and a towering rocky head. Good head retention and some lacework. Aroma has the expected character - seared ham, smokey bacon crisps, bit of popcorn-like diacetyl. However, it smells a bit singed. Thin to medium-bodied, with a fairly fizzy mouthfeel. Felt thin, however, the sample was a couple of months past its ’best before’ so I’ll give it the benefit of the doubt. Flavour profile includes burnt toast, ham sauce, caramel, hickory chips. Nice, lingering dry finish. It’s drinkable but lacks the meaty body and aroma of Aecht Shlenkerla. (Bottle, Camperdown Cellars, best before 13/2/05) Lunkie (1956) - Glen Iris, AUSTRALIA - MAR 25, 2005
Chemical burnt malt smokey bacon aroma. Dark brown colour with bad head. Malt smokey bacon salty flavour. Fizzy palate. aspidites (1272) - manteca, California, USA - MAR 4, 2005
Burnt caramel and toffe with a smoky nose. Mineralized mid palate slightly salty and a hint of banana. Nice Rauch beer vey atypical brewing process of throwing hot rocks into the kettle. RAYBOY01 (2010) - Chicago, Illinois, USA - MAR 2, 2005
Great looking dark amber pour,with a slight smoke aroma. Mainly sweet malt flavor with a tasty smokiness in the background. Nice hop citrus high notes. Very creamy mouthfeel. A liitle bit of tobacco, and caramel hints as well. Interesting change of pace, very enjoyable as such, but not totally satisfying on any level. DerWeg (1703) - Toronto, Ontario, CANADA - MAR 1, 2005
OK, this is NOT a "Rauchbier" - the malts are NOT smoked; instead a different kind of smokiness is imparted by throwing searing hot rocks (stein=stone) into the mash to heat the brew to a boil.............
This smokiness is incidental to how beer used to be made. In early times, the use of a wooden brewing kettle prevented direct fire contact, hence the hot stones.........
Since there is nothing to compare Rauchenfelser Steinbier to, and it ain’t at all bad, I’d have to rate this beer highly just on the merit of its survival as a ’dead’ style - from an originally popular beer making method, and which today no-one knows what to even make of it 90% of the time.
Sort of a strong-ish tasting lager with a bit of a tang to the flavor from the caramelizing effect of the stones, and a good waft of smoky aroma. Bit of dry grassy hops, medium sour finish and some herbs. Not everyone’s cup of suds, but in a certain age in Germany this WAS what people expected in beer.......... Try a taste of history, while imagining a completely different time.