We are going to taste two smoked beers that have been made in the traditional German way; both being smoked over beech wood. One is the classic Schlenkerla Marzen Rauchbier, the other is a new exciting version; Anspach & Hobday Smoked Brown. We were interested to try them, compare them, and see how they differ from peat smoked ales.
This week we got two new smoky beers in: Weird Beard Boring Brown Ardbeg Barrel Aged Imperial Bitter (longest name ever) and Yeastie Boys Rex Attitude. This got us thinking: why don’t we do a tasting of peat influenced beers?