Fermentation Riot All Grain Brewing

GABF Beer Style Guidelines

 

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23A Smoked Beer

Bamberg-Style Rauchbier

These are various classic German styles made as smoked beers, including the lager styles Helles, Marzen, and Bock, and the ale Weizen/Weiss styles. Other German styles made as smoked beers would be appropriately entered in another subcategory shown below. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. Fruity esters, diacetyl, and chill haze should not be perceived in the Helles and Marzen lager versions of this style. Helles Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. This is a medium-bodied, smoke and malt-emphasized beer; with malt character often balanced with low levels of yeast produced sulfur compounds (character). This beer should be perceived as having low bitterness. Certain renditions of this beer style approach a perceivable level of hop flavor (note: hop flavor does not imply hop bitterness) and character but it is essentially balanced with malt character to retain its style identity. Helles Rauchbier malt character is reminiscent of freshly and very lightly toasted sweet malted barley. There should not be any caramel character. Color is light straw to golden. Noble-type hop flavor is low but may be perceptible. The aroma should strike a balance between malt, hop, and smoke. Märzen Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. The beer is generally toasted malty sweet and full-bodied with low to medium-low hop bitterness. Noble-type hop flavor is low but may be perceptible. The aroma should strike a balance between malt, hop, and smoke. Bock Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. The Bock beer character should manifest itself as a strong, malty, medium- to full-bodied with moderate hop bitterness that should increase proportionately with the starting gravity. Hop flavor should be low and hop aroma should be very low. Fruity esters should be minimal if present. Bocks can range in color from deep copper to dark brown. Weiss Rauchbier (Helles or Dunkel) should have smoky characters that range from detectable to prevalent in the aroma and flavor. The aroma and flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like. Banana-like esters are often present. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated and very highly carbonated and a medium- to full-bodied beer. The color is very pale to very dark amber. Darker (dunkel) styles should have a detectable degree of roast malt in the balance without being robust in overall character. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel and may be appropriately very cloudy. No diacetyl should be perceived. To allow for accurate judging, the brewer must indicate which version of rauchbier is being entered—helles, marzen, bock or weizen. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.

Original Gravity (°Plato): varies with style • Apparent Extract/Final Gravity (°Plato): varies with style • Alcohol by Weight (Volume):varies with style • Bitterness (IBU): varies with style • Color SRM (EBC): varies with style