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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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
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Exploring the World of Whiskey from Westmeath