I’m smitten with Märzen.
The smoky BBQ flavours just win me over.
Using barley dried over a beechwood log fire – the richness, depth & above all – smokiness – of this traditional German style screams out YES to my palate.
I’ve moved over to the Rauchbier side!
Smoke isn’t exclusively either peat – nor restricted to whiskey.
The fuel used to dry the barley – or other grains – imparts a wide variety of flavours to the resultant beverage.
For this Galway Bay Märzen – a popular style of German lager – beechwood is the choice.
I was keen to sample the results.
There’s an element of trompe l’oeil going on here.
You expect a dark, heavy ale – but get a light, refreshing lager overlaid with a soft, attractive wood fired smokiness.
An excellent accompaniment to those lazy sunny afternoon BBQ’s.