nuplastikk (6414) - Madison, Wisconsin, USA - JAN 15, 2012
Draft at Vintage. Cloudy, unfiltered deep orange-brown. Thin non-head. Smoky aroma, somewhat Schlenkerla-like. An odd tweaked out beer that only a true Rauch freak could love. Medium bodied. I don’t get much wheat, but I dig it. Fruity, smoky, an experiment gone right. Lacks effervescence, too watery. esjaygee (3904) - Oak Creek, Wisconsin, USA - AUG 16, 2011
On tap at Vintage Brewpub. Murky caramel brown with a thin tan head. Aroma of smoked malts, peat and mild toasted grains. Taste is of smoked malts and lightly smoked meat and some caramel. Sounded better than it tasted. Skyview (6093) - Papoose Jct, Minnesota, USA - JUL 14, 2011
On draught at the Vintage brewpub in Madison, Wisconsin. Pours a hazy amber colored brew with a thick off-white head that quickly dissipates to a light lace. Aroma of smoked peat, hint of golden grain and caramel malt, plus a touch of banana. Taste is medium bodied with plenty of peat (plastic bandage) with some hefe yeast and a touch of wheat. Finish is malty with some peat background that slowly disappears. Borderline between a Scottish ale and a smoked wheat. madvike (3292) - Middleton, Wisconsin, USA - MAY 19, 2011
On tap at the brewpub - I wanted to like this beer, and was super excited just to smell it. Unfortunately the smoke was waaay overpowering, all campfire and smoked meat. Nothing else comes through the smoke, other than a little sugary sweet malt. The taste is like liquid beef jerky, overly smoked, with a sweet, syrupy finish. It’s syrupy in the mouth with only a bit of carbonation. This reminded me of New Glaruses’ Smoked Rye Ale, but with more smoke and more sweetness. cbfobes (2885) - Quad Cities, Illinois, USA - MAR 13, 2011
On tap at brew pub, pours a murky brown with a thin head, almost looked like muddy carbonated water, aroma is full of smoke, barn yard animals, the flavor is heavy camp fire, reminds me of a camp fire that is cooking meat, I’ve never been a fan of smoked beers but this is pretty interesting.