Oak Smoke (Schlenkerla)
I was able to get this ale on guest tap at Three Floyds. It came in a bowtie glass and went wonderfully with the cream cheesy bacon and onion pizza I was eating.
I put the brewer's description after my take on it because it's long...and frankly never seems to impact my thoughts.
General Thoughts
Look and Smell: It had a wonderful white frothy head that left great lacing when it went down. From what I can tell it's a light amber color. It smells smoked, but not that liquid smoke smell.
Taste: Strangely enough, it almost has a sweetness to it. Probably the maltiness of it all. It has a little saltiness to it and reminds me of smoked pork. It ends with a light smoky flavor. The metallic part aside, the smokiness is in great balance. Some beers way overdo it with the smoke that it's all you can taste. It's almost like they pour a whole bottle of that liquid smoke garbage. This oak smoke has the perfect level of smoke.
11/17/13-I initially reported a metallic taste to this, but after having some from a bottle it was fine. Not sure if it was a tap line issue or just a different day with different taste buds.
From the Schlenkerla site:
"Specialty:
Following century old recipes all malts made at the Schlenkerla brewery are dried by wood fire. While for the classic “Aecht Schlenkerla Rauchbier” traditionally beech has been – and still is – used, the malt for “Schlenkerla Oak Smoke” is kilned with oak wood. The resulting Oak Smoke Malt has a smoother and more multi layered smoky note than the intensely aromatic Beech Smoke Malt. The hence complex smokiness in “Schlenkerla Oak Smoke” is paired with the multifaceted bitterness of finest Hallertau aroma hops. With 8% alcohol and amber color it matures for months in the deep brewery cellars underneath Bamberg into a special treat for smoke beer lovers for Christmas.
Background:
Since ancient times beech has been the common fuel for fire-drying food in central Europe, e.g. for the malt of “Aecht Schlenkerla Rauchbier”. Beech was and is abundant in German forests, it has a high energy yield and a pleasantly intense smoky aroma.
Oak however, with a smoother and more complex smoky note, was seldom used as fire wood. Different than beech, oak is very pest- and wheather-resistant and hence was valuable timber. Apart from buildings, mainly ships used to be made out of oak wood. The acorns were important animal fodder and during times of hardship necessary for feeding humans as well. Being so precious, kilning with oak was a rare specialty and its fine and multi layered smokiness a unique treat. “Schlenkerla Oak Smoke” is being brewed following this tradition, to present smoke beer lovers that special taste experience today.
Facts on „Schlenkerla Oak Smoke“:
I put the brewer's description after my take on it because it's long...and frankly never seems to impact my thoughts.
General ThoughtsLook and Smell: It had a wonderful white frothy head that left great lacing when it went down. From what I can tell it's a light amber color. It smells smoked, but not that liquid smoke smell.
Taste: Strangely enough, it almost has a sweetness to it. Probably the maltiness of it all. It has a little saltiness to it and reminds me of smoked pork. It ends with a light smoky flavor. The metallic part aside, the smokiness is in great balance. Some beers way overdo it with the smoke that it's all you can taste. It's almost like they pour a whole bottle of that liquid smoke garbage. This oak smoke has the perfect level of smoke.
11/17/13-I initially reported a metallic taste to this, but after having some from a bottle it was fine. Not sure if it was a tap line issue or just a different day with different taste buds.
From the Schlenkerla site:
"Specialty:
Following century old recipes all malts made at the Schlenkerla brewery are dried by wood fire. While for the classic “Aecht Schlenkerla Rauchbier” traditionally beech has been – and still is – used, the malt for “Schlenkerla Oak Smoke” is kilned with oak wood. The resulting Oak Smoke Malt has a smoother and more multi layered smoky note than the intensely aromatic Beech Smoke Malt. The hence complex smokiness in “Schlenkerla Oak Smoke” is paired with the multifaceted bitterness of finest Hallertau aroma hops. With 8% alcohol and amber color it matures for months in the deep brewery cellars underneath Bamberg into a special treat for smoke beer lovers for Christmas.
Background:
Since ancient times beech has been the common fuel for fire-drying food in central Europe, e.g. for the malt of “Aecht Schlenkerla Rauchbier”. Beech was and is abundant in German forests, it has a high energy yield and a pleasantly intense smoky aroma.
Oak however, with a smoother and more complex smoky note, was seldom used as fire wood. Different than beech, oak is very pest- and wheather-resistant and hence was valuable timber. Apart from buildings, mainly ships used to be made out of oak wood. The acorns were important animal fodder and during times of hardship necessary for feeding humans as well. Being so precious, kilning with oak was a rare specialty and its fine and multi layered smokiness a unique treat. “Schlenkerla Oak Smoke” is being brewed following this tradition, to present smoke beer lovers that special taste experience today.
Facts on „Schlenkerla Oak Smoke“:
- brewed with 100% Schlenkerla Oak Smoke Malt
- 8% alcohol
- 40 bitter units from finest aroma hops
- Bernstein (amber) color"
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