Bamberg article

[wobdee]

https://www.washingtonpost.com/lifestyl ... story.html

[Brody]

Nice article, didn't know that Weyerman served their own beers, pretty cool.

[ajk]

When I was there they had an IPA on! Also, a tasty Rauchbier. I noticed the recipe in a notebook they left lying open: 60% Munich I, 37% rauchmalt, 1.5% Carafa II Special, and 1.5% Sinamar. I was surprised because I thought Sinamar was just Carafa II Special extract. But the brewer there said Sinamar actually has less flavor. ¯\_(ツ)_/¯

[Brandon]

When I toured Weyermann, I had the IPA...they seemed to think, "American...he's going to want the IPA", or they were excited to have an American trying their IPA. Either way, whatever, I don't drink IPAs. But it was a cool tour.

[Owenbräu]

Proud of American's trying their IPA, and we are trying to brew Franconian and Bavarian beers. The world is upside down

[Owenbräu]

[ajk]

[Owenbräu]

Interesting, I've made four lodo rauchbiers now, and they all have a different meat flavor with different amounts of rauchmalt. At 50%, it comes across as bacon, at 66% like smoked ham, at 75% like a smoked boston butt and at 90% it tastes like seared steak. The last one really surprised me, but so far a handful of people have come over to try it. With me suggesting any flavors, they all said it reminded them of steak. Based on the commercial beers we get here, I am curious if Schlenkerla brews lodo.

[ajk]

[Brandon]

Anecdotally, I recently bought a smoker (just a small guy, not the fancy rigs) and there's a sufficient difference between meat in the smoker, fresh off the smoker, and after a day in the fridge. It still is tasty and becomes more of an integrated flavor component, but those immediate fresh smoke notes are fleeting.