Customer Reviews

BOS Rauchbier Review by Bill

Rating

I prefer the classsic real smoky Rauchbier and I use about 70% of this malt in my beers. It starts off as a real smoke bomb but as it ages (extended lagering) it develops a nice noticable smoky aroma and a wonderful deep malty, smoky flavor. Took a BOS and a few firsts using this malt recently. (Posted on 11/21/12)

For strong smoke character, use liberally Review by Jack

Rating

This is a follow-up to my earlier review, after lagering the beer for about a month. The beer is a classic rauchbier with this smoked malt making up about 38% of the grain bill. The beer's aroma is lightly smokey. Detectable, but not overwhelming. One might confuse it for smokey phenols produced by fermentation. The smoke character is more pronounced in the flavor - it is notably smokey. For comparison, the level of smoke is similar to that found in Fort Collins Brewery's "Z" Lager - light aroma, somewhat stronger flavor, but subdued overall. If you're looking for Schlenkerla Marzen levels of smoke, use this malt as 70% or more of your grain bill. They smoke their own malt to make their ridiculously smokey beer; you might want to do the same. I will brew with this malt again, but will use no other base malt. My low rating is because I truly expected the malt to be far smokier than it actually is. (Posted on 10/10/12)

Smoke Character is Nearly Undetectable Review by Jack

Rating

Ordered on 8/19/12, brewed with on 8/26/12 - classic rauchbier with Weyermann Smoked Malt acocunting for 38% of grist bill. This malt had very little discernible smoke aroma. When I deeply inhaled from the 5# uncrushed sack, I could barely detect traces of smoke. Upon tasting I was able to notice a slight smoky character. Crushing the grain gave off nearly no smoke aroma. Both the mash and the wort had no smoke aroma whatsoever. I will report back after the beer is finished. For comparison, I brewed alongside a friend who was using home-alderwood-smoked malt that was nearly a year old. His mash smelled like a BBQ pit; mine smelled like smokeless Marzen. (Posted on 8/27/12)