Aecht Schlenkerla Rauchbier, Märzen, 5.1%

I’m smitten with Märzen.

Smoky heaven c/othewhiskeynut

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.

Smokebeer! c/othewhiskeynut

I’ve moved over to the Rauchbier side!

Prost!

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Galway Bay, Märzen To The Fire, 5.5%

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.

Smokin’ c/othewhiskeynut

For this Galway Bay Märzen – a popular style of German lager – beechwood is the choice.

I was keen to sample the results.

Beechwood smoked. c/othewhiskeynut

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.

Ingredients c/othewhiskeynut

An excellent accompaniment to those lazy sunny afternoon BBQ’s.

Sláinte