An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic.
Aroma:
Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or baconlike. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean lager fermentation character.
Flavor:
Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Moderate to none hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.
Mouthfeel:
Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.
Appearance:
This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.
History:
A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).
Characteristic Ingredients:
German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.
Notes:
Bamberg-Style Weiss Rauchbiers (smoked Helles or Dunkel) are pale to chestnut brown. Because yeast is present appearance may appropriately be very cloudy. Smoky malt character ranging from low to high should be present in the aroma. The aroma of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like ester aroma is often present at low to medium-high levels. Hop aroma is not perceived. A detectable degree of roast malt should be present without being robust. Smoky malt flavor ranging from low to high is present. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness. Hop flavor is not perceived. Hop bitterness is low. These beers are made with at least 50 percent malted wheat. No diacetyl should be perceived. The flavor of a Weissbier is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. Banana-like esters are often present. Weissbier is well attenuated and very highly carbonated. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. Body is medium to full. Literally “smoke beer†in German. The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany based on styles such as Dunkles Bock, Weissbier, Dunkel, Schwarzbier, and Helles, including examples such as Spezial Lager; these
should be entered in the Classic Style Smoked Beer category. This description specifically refers to the smoked Märzen version.
Examples:
Calwer Eck Dunkles Pils Stuttgarter Lokalbrauerei Calwer-Eck-Bräu; Backdraft Lager Snake River Brewing; Alt Waldecker Dunkel Hofbrauhaus Heinrich Brüne; Bohnsdorfer Dunkel Brauhaus Bohnsdorf; Feuerbier Trade Route Brewing Company; Blowin' Smoke Scratchtown Brewing Company; Feuer & Wasser Wolf's Ridge Brewing; Georg Pils Dunkel Brauhaus Georgbræu; Baptized by Fire Pigskin Brewing Company; Freiheitsbier dunkel Brauerei C. Franz; Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier
