Jimthechap (2064) - Christchurch, NEW ZEALAND - JUL 26, 2012
The first thing I remember was standing up and applauding. Actually, this is not strictly speaking true. I was trying to tell my off-siders how there were German beers that used smoked beech malt and how it manifested itself in the flavours. It comes as a caramel and toffeeish assertion of the malt along with a certain carbon smokiness. Even now, I’m not sure my vocabulary is up to it. It is a certain identifiable, but indescribable quality that is appreciably imbibable. I’ve had a few beers that contained smoked beech malt and enjoyed every single one. This beer appeared a golden colour with a definite rosy tone to it and (once warmed to room temperature) the pungent and lovely smoked malt aroma. I’ve mentioned the flavours but inadequately. This beer: tasty, remarkable and I for one am delighted to see this style of malt used in this context here in New Zealand. More please.