During a recent stop at Springfield Brewing Company I tried the Rauchbier. I had never tried this style before and was a little scared of the smoke but I really enjoyed it and had three. I would like to try my hand at something similar and would appreciate any tips you could give me. I don’t want it too smoky so I am wondering how much smoked malt to use. I have never brewed a lager so was thinking of possibly using a Kölsch yeast to get a cleaner profile.
Thanks for asking about our “I Wanna Rauch” rauchbier! This beer was brewed in collaboration with Keith Wallis as a Pro-Am entry at the Great American Beer Festival. Keith’s “I Wanna Rauch”
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