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Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T16:19:52Z

Psykomaz :

La '''Rauchbier '''("bière fumée" en allemand) est un type de bière de fermentation basse qui tire ses origines dans l'allemagne du 15ème sciècle. Cette bière douce, à la robe sombre, dont le malt a été séché au feu de bois de hêtre a un goût fumé caractéristique. Elle est la spécialité de la taverne Schlenkerla, à Bamberg, en Allemagne.

=== Impression générale ===

Une Lager allemande maltée à la robe élégante avec un caractère de hêtre fumé équilibré caractéristique. Arômes de malts grillés aussi bien en bouche qu'en odeurs, qui réduit l'amertume. Nez fumé plus ou moins intense, levure discrete ou absente et une attenuation prononcé sont caractéristiques. 

''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.''

=== Arôme ===

Mélange de fumée et de malt, avec un équilibre et une intensité variables. Le caractèrefumé du bois de hêtre peut varier de subtile à assez fort, et peut sembler fumé, boisé, ou ressembler au bacon. La caractéristique dumalt peut aller de faible à modérée, et être un peu riche, grillée, ou douce. Le rapport malt/fumé est souvent inversement proportionnelle (c.à.d., quand l'arôme fumé augmente, le malt diminue, et vice versa). Le houblonnage peut être très faible voir nul. Arôme propre, typique d'une fermentation lager.

''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 bacon- like. 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.''

=== Apparence ===

Cela devrait être une bière très limpide, avec un grand, généreux et crémeux col de couleur crème. Allant de l'ambré moyen/légèrement cuivré à brun foncé.

''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.''

=== Saveur ===

Correspond généralement au profil de l'arôme, avec un mélange malté et fumé équilibré d'intensité variable, mais toujours comlémentaire. Comme la Märzen ces qualités devraient être perceptible, en particulier, une généreuse saveur de malt grillé, alors que la saveur du bois de hêtre fumé peu aller de faible à élevé. En grande quantité, le goût fumé peut prendre un caractère de jambon (fumé) ou de bacon, ce qui est acceptable tant qu'il ne devient pas écoeurant. Le palais peu être un peu malté, généreux et doux, pourtant la finition à être ????????????. L'arrière goût peut refléter la richesse du malt et la saveur fumé, avec une présence équilibré.L'amertume du houblon est équilibré et modéré. Allant pas du tout à moyennement houblonné avec des saveurs épicées, florales ou des notes herbacées. Saveur propre caractéristique de la fermentation lager. Dure, âpre, carbonisé, caoutchouteux, sulfureux ou phénoliques sont des caractéristiques inaproprié du fumé.
<div>
''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.''
</div>

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

{| border="1" cellpadding="5"
|-
| 
|
=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px; text-align: justify" | DI 
| style="width: 89px; text-align: justify" | 1050-1057 
|-
! style="width: 74px; text-align: justify" | DF 
| style="width: 89px; text-align: justify" | 1012-1016 
|-
! style="width: 74px; text-align: justify" |  IBUs
| style="width: 89px; text-align: justify" | 20-30 
|-
! style="width: 74px; text-align: justify" | EBC
| style="width: 89px; text-align: justify" | 23-43 
|-
! style="width: 74px; text-align: justify" | A/V
| style="width: 89px; text-align: justify" | 4.8-6% 
|}

=== Exemples commerciaux ===

{| class="wikitable"
|-
! Brasserie
! Bière
! style="width: 35px" |  %
! style="width: 1px" | Pays
! 
|-
| Eisenbahn
| Rauchbier
| style="width: 35px" |
6,5 %

| style="width: 1px" | All.
| 
|-
| Brauerei Heller 
| Schlenkerla Rauchbier Märzen
| style="width: 35px" | 5.1%
| style="width: 1px" | All.
| 
|-
|
Victory Brewing Company

|
Scarlet Fire Rauchbier

| style="width: 35px" | 6.10%
| style="width: 1px" | USA
| 
|}

'''Overall Impression: '''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 bacon- like. 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.

'''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.

'''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.

'''M''''''outhfeel: '''Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

'''Comments: '''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.

'''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.

'''Style Comparison: '''Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color. Vital Statistics:                             OG: 1.050 – 1.057

IBUs:  20 – 30                              FG: 1.012 – 1.016

SRM:  12 – 22                            ABV:  4.8 – 6%

'''Commercial Examples: '''Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

'''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke

 

|}

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T16:19:24Z

Psykomaz :

La '''Rauchbier '''("bière fumée" en allemand) est un type de bière de fermentation basse qui tire ses origines dans l'allemagne du 15ème sciècle. Cette bière douce, à la robe sombre, dont le malt a été séché au feu de bois de hêtre a un goût fumé caractéristique. Elle est la spécialité de la taverne Schlenkerla, à Bamberg, en Allemagne.

=== Impression générale ===

Une Lager allemande maltée à la robe élégante avec un caractère de hêtre fumé équilibré caractéristique. Arômes de malts grillés aussi bien en bouche qu'en odeurs, qui réduit l'amertume. Nez fumé plus ou moins intense, levure discrete ou absente et une attenuation prononcé sont caractéristiques. 

''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.''

=== Arôme ===

Mélange de fumée et de malt, avec un équilibre et une intensité variables. Le caractèrefumé du bois de hêtre peut varier de subtile à assez fort, et peut sembler fumé, boisé, ou ressembler au bacon. La caractéristique dumalt peut aller de faible à modérée, et être un peu riche, grillée, ou douce. Le rapport malt/fumé est souvent inversement proportionnelle (c.à.d., quand l'arôme fumé augmente, le malt diminue, et vice versa). Le houblonnage peut être très faible voir nul. Arôme propre, typique d'une fermentation lager.

''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 bacon- like. 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.''

=== Apparence ===

Cela devrait être une bière très limpide, avec un grand, généreux et crémeux col de couleur crème. Allant de l'ambré moyen/légèrement cuivré à brun foncé.

=== Saveur ===

Correspond généralement au profil de l'arôme, avec un mélange malté et fumé équilibré d'intensité variable, mais toujours comlémentaire. Comme la Märzen ces qualités devraient être perceptible, en particulier, une généreuse saveur de malt grillé, alors que la saveur du bois de hêtre fumé peu aller de faible à élevé. En grande quantité, le goût fumé peut prendre un caractère de jambon (fumé) ou de bacon, ce qui est acceptable tant qu'il ne devient pas écoeurant. Le palais peu être un peu malté, généreux et doux, pourtant la finition à être ????????????. L'arrière goût peut refléter la richesse du malt et la saveur fumé, avec une présence équilibré.L'amertume du houblon est équilibré et modéré. Allant pas du tout à moyennement houblonné avec des saveurs épicées, florales ou des notes herbacées. Saveur propre caractéristique de la fermentation lager. Dure, âpre, carbonisé, caoutchouteux, sulfureux ou phénoliques sont des caractéristiques inaproprié du fumé.
<div>
''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.''
</div>

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

{| border="1" cellpadding="5"
|-
| 
|
=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px; text-align: justify" | DI 
| style="width: 89px; text-align: justify" | 1050-1057 
|-
! style="width: 74px; text-align: justify" | DF 
| style="width: 89px; text-align: justify" | 1012-1016 
|-
! style="width: 74px; text-align: justify" |  IBUs
| style="width: 89px; text-align: justify" | 20-30 
|-
! style="width: 74px; text-align: justify" | EBC
| style="width: 89px; text-align: justify" | 23-43 
|-
! style="width: 74px; text-align: justify" | A/V
| style="width: 89px; text-align: justify" | 4.8-6% 
|}

=== Exemples commerciaux ===

{| class="wikitable"
|-
! Brasserie
! Bière
! style="width: 35px" |  %
! style="width: 1px" | Pays
! 
|-
| Eisenbahn
| Rauchbier
| style="width: 35px" |
6,5 %

| style="width: 1px" | All.
| 
|-
| Brauerei Heller 
| Schlenkerla Rauchbier Märzen
| style="width: 35px" | 5.1%
| style="width: 1px" | All.
| 
|-
|
Victory Brewing Company

|
Scarlet Fire Rauchbier

| style="width: 35px" | 6.10%
| style="width: 1px" | USA
| 
|}

'''Overall Impression: '''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 bacon- like. 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.

'''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.

'''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.

'''M''''''outhfeel: '''Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

'''Comments: '''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.

'''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.

'''Style Comparison: '''Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color. Vital Statistics:                             OG: 1.050 – 1.057

IBUs:  20 – 30                              FG: 1.012 – 1.016

SRM:  12 – 22                            ABV:  4.8 – 6%

'''Commercial Examples: '''Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

'''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke

 

|}

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T16:18:49Z

Psykomaz :

La '''Rauchbier '''("bière fumée" en allemand) est un type de bière de fermentation basse qui tire ses origines dans l'allemagne du 15ème sciècle. Cette bière douce, à la robe sombre, dont le malt a été séché au feu de bois de hêtre a un goût fumé caractéristique. Elle est la spécialité de la taverne Schlenkerla, à Bamberg, en Allemagne.

=== Impression générale ===

Une Lager allemande maltée à la robe élégante avec un caractère de hêtre fumé équilibré caractéristique. Arômes de malts grillés aussi bien en bouche qu'en odeurs, qui réduit l'amertume. Nez fumé plus ou moins intense, levure discrete ou absente et une attenuation prononcé sont caractéristiques. 

''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.''

=== Arôme ===

Mélange de fumée et de malt, avec un équilibre et une intensité variables. Le caractèrefumé du bois de hêtre peut varier de subtile à assez fort, et peut sembler fumé, boisé, ou ressembler au bacon. La caractéristique dumalt peut aller de faible à modérée, et être un peu riche, grillée, ou douce. Le rapport malt/fumé est souvent inversement proportionnelle (c.à.d., quand l'arôme fumé augmente, le malt diminue, et vice versa). Le houblonnage peut être très faible voir nul. Arôme propre, typique d'une fermentation lager.

=== Apparence ===

Cela devrait être une bière très limpide, avec un grand, généreux et crémeux col de couleur crème. Allant de l'ambré moyen/légèrement cuivré à brun foncé.

=== Saveur ===

Correspond généralement au profil de l'arôme, avec un mélange malté et fumé équilibré d'intensité variable, mais toujours comlémentaire. Comme la Märzen ces qualités devraient être perceptible, en particulier, une généreuse saveur de malt grillé, alors que la saveur du bois de hêtre fumé peu aller de faible à élevé. En grande quantité, le goût fumé peut prendre un caractère de jambon (fumé) ou de bacon, ce qui est acceptable tant qu'il ne devient pas écoeurant. Le palais peu être un peu malté, généreux et doux, pourtant la finition à être ????????????. L'arrière goût peut refléter la richesse du malt et la saveur fumé, avec une présence équilibré.L'amertume du houblon est équilibré et modéré. Allant pas du tout à moyennement houblonné avec des saveurs épicées, florales ou des notes herbacées. Saveur propre caractéristique de la fermentation lager. Dure, âpre, carbonisé, caoutchouteux, sulfureux ou phénoliques sont des caractéristiques inaproprié du fumé.
<div>
''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.''
</div>

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

{| border="1" cellpadding="5"
|-
| 
|
=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px; text-align: justify" | DI 
| style="width: 89px; text-align: justify" | 1050-1057 
|-
! style="width: 74px; text-align: justify" | DF 
| style="width: 89px; text-align: justify" | 1012-1016 
|-
! style="width: 74px; text-align: justify" |  IBUs
| style="width: 89px; text-align: justify" | 20-30 
|-
! style="width: 74px; text-align: justify" | EBC
| style="width: 89px; text-align: justify" | 23-43 
|-
! style="width: 74px; text-align: justify" | A/V
| style="width: 89px; text-align: justify" | 4.8-6% 
|}

=== Exemples commerciaux ===

{| class="wikitable"
|-
! Brasserie
! Bière
! style="width: 35px" |  %
! style="width: 1px" | Pays
! 
|-
| Eisenbahn
| Rauchbier
| style="width: 35px" |
6,5 %

| style="width: 1px" | All.
| 
|-
| Brauerei Heller 
| Schlenkerla Rauchbier Märzen
| style="width: 35px" | 5.1%
| style="width: 1px" | All.
| 
|-
|
Victory Brewing Company

|
Scarlet Fire Rauchbier

| style="width: 35px" | 6.10%
| style="width: 1px" | USA
| 
|}

'''Overall Impression: '''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 bacon- like. 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.

'''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.

'''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.

'''M''''''outhfeel: '''Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

'''Comments: '''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.

'''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.

'''Style Comparison: '''Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color. Vital Statistics:                             OG: 1.050 – 1.057

IBUs:  20 – 30                              FG: 1.012 – 1.016

SRM:  12 – 22                            ABV:  4.8 – 6%

'''Commercial Examples: '''Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

'''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke

 

|}

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T16:17:59Z

Psykomaz :

La '''Rauchbier '''("bière fumée" en allemand) est un type de bière de fermentation basse qui tire ses origines dans l'allemagne du 15ème sciècle. Cette bière douce, à la robe sombre, dont le malt a été séché au feu de bois de hêtre a un goût fumé caractéristique. Elle est la spécialité de la taverne Schlenkerla, à Bamberg, en Allemagne.

=== Impression générale ===

Une Lager allemande maltée à la robe élégante avec un caractère de hêtre fumé équilibré caractéristique. Arômes de malts grillés aussi bien en bouche qu'en odeurs, qui réduit l'amertume. Nez fumé plus ou moins intense, levure discrete ou absente et une attenuation prononcé sont caractéristiques. 

=== Arôme ===

Mélange de fumée et de malt, avec un équilibre et une intensité variables. Le caractèrefumé du bois de hêtre peut varier de subtile à assez fort, et peut sembler fumé, boisé, ou ressembler au bacon. La caractéristique dumalt peut aller de faible à modérée, et être un peu riche, grillée, ou douce. Le rapport malt/fumé est souvent inversement proportionnelle (c.à.d., quand l'arôme fumé augmente, le malt diminue, et vice versa). Le houblonnage peut être très faible voir nul. Arôme propre, typique d'une fermentation lager.

=== Apparence ===

Cela devrait être une bière très limpide, avec un grand, généreux et crémeux col de couleur crème. Allant de l'ambré moyen/légèrement cuivré à brun foncé.

=== Saveur ===

Correspond généralement au profil de l'arôme, avec un mélange malté et fumé équilibré d'intensité variable, mais toujours comlémentaire. Comme la Märzen ces qualités devraient être perceptible, en particulier, une généreuse saveur de malt grillé, alors que la saveur du bois de hêtre fumé peu aller de faible à élevé. En grande quantité, le goût fumé peut prendre un caractère de jambon (fumé) ou de bacon, ce qui est acceptable tant qu'il ne devient pas écoeurant. Le palais peu être un peu malté, généreux et doux, pourtant la finition à être ????????????. L'arrière goût peut refléter la richesse du malt et la saveur fumé, avec une présence équilibré.L'amertume du houblon est équilibré et modéré. Allant pas du tout à moyennement houblonné avec des saveurs épicées, florales ou des notes herbacées. Saveur propre caractéristique de la fermentation lager. Dure, âpre, carbonisé, caoutchouteux, sulfureux ou phénoliques sont des caractéristiques inaproprié du fumé.
<div>
''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.''
</div>

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

{| border="1" cellpadding="5"
|-
| 
|
=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px; text-align: justify" | DI 
| style="width: 89px; text-align: justify" | 1050-1057 
|-
! style="width: 74px; text-align: justify" | DF 
| style="width: 89px; text-align: justify" | 1012-1016 
|-
! style="width: 74px; text-align: justify" |  IBUs
| style="width: 89px; text-align: justify" | 20-30 
|-
! style="width: 74px; text-align: justify" | EBC
| style="width: 89px; text-align: justify" | 23-43 
|-
! style="width: 74px; text-align: justify" | A/V
| style="width: 89px; text-align: justify" | 4.8-6% 
|}

=== Exemples commerciaux ===

{| class="wikitable"
|-
! Brasserie
! Bière
! style="width: 35px" |  %
! style="width: 1px" | Pays
! 
|-
| Eisenbahn
| Rauchbier
| style="width: 35px" |
6,5 %

| style="width: 1px" | All.
| 
|-
| Brauerei Heller 
| Schlenkerla Rauchbier Märzen
| style="width: 35px" | 5.1%
| style="width: 1px" | All.
| 
|-
|
Victory Brewing Company

|
Scarlet Fire Rauchbier

| style="width: 35px" | 6.10%
| style="width: 1px" | USA
| 
|}

'''Overall Impression: '''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 bacon- like. 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.

'''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.

'''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.

'''M''''''outhfeel: '''Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

'''Comments: '''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.

'''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.

'''Style Comparison: '''Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color. Vital Statistics:                             OG: 1.050 – 1.057

IBUs:  20 – 30                              FG: 1.012 – 1.016

SRM:  12 – 22                            ABV:  4.8 – 6%

'''Commercial Examples: '''Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

'''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke

 

|}

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T16:17:30Z

Psykomaz :

La '''Rauchbier '''("bière fumée" en allemand) est un type de bière de fermentation basse qui tire ses origines dans l'allemagne du 15ème sciècle. Cette bière douce, à la robe sombre, dont le malt a été séché au feu de bois de hêtre a un goût fumé caractéristique. Elle est la spécialité de la taverne Schlenkerla, à Bamberg, en Allemagne.

=== Impression générale ===

Une Lager allemande maltée à la robe élégante avec un caractère de hêtre fumé équilibré caractéristique. Arômes de malts grillés aussi bien en bouche qu'en odeurs, qui réduit l'amertume. Nez fumé plus ou moins intense, levure discrete ou absente et une attenuation prononcé sont caractéristiques. 

=== Arôme ===

Mélange de fumée et de malt, avec un équilibre et une intensité variables. Le caractèrefumé du bois de hêtre peut varier de subtile à assez fort, et peut sembler fumé, boisé, ou ressembler au bacon. La caractéristique dumalt peut aller de faible à modérée, et être un peu riche, grillée, ou douce. Le rapport malt/fumé est souvent inversement proportionnelle (c.à.d., quand l'arôme fumé augmente, le malt diminue, et vice versa). Le houblonnage peut être très faible voir nul. Arôme propre, typique d'une fermentation lager.

=== Apparence ===

Cela devrait être une bière très limpide, avec un grand, généreux et crémeux col de couleur crème. Allant de l'ambré moyen/légèrement cuivré à brun foncé.

=== Saveur ===

Correspond généralement au profil de l'arôme, avec un mélange malté et fumé équilibré d'intensité variable, mais toujours comlémentaire. Comme la Märzen ces qualités devraient être perceptible, en particulier, une généreuse saveur de malt grillé, alors que la saveur du bois de hêtre fumé peu aller de faible à élevé. En grande quantité, le goût fumé peut prendre un caractère de jambon (fumé) ou de bacon, ce qui est acceptable tant qu'il ne devient pas écoeurant. Le palais peu être un peu malté, généreux et doux, pourtant la finition à être ????????????. L'arrière goût peut refléter la richesse du malt et la saveur fumé, avec une présence équilibré.L'amertume du houblon est équilibré et modéré. Allant pas du tout à moyennement houblonné avec des saveurs épicées, florales ou des notes herbacées. Saveur propre caractéristique de la fermentation lager. Dure, âpre, carbonisé, caoutchouteux, sulfureux ou phénoliques sont des caractéristiques inaproprié du fumé.
<div>
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.
</div>

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

{| border="1" cellpadding="5"
|-
| 
|
=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px; text-align: justify" | DI 
| style="width: 89px; text-align: justify" | 1050-1057 
|-
! style="width: 74px; text-align: justify" | DF 
| style="width: 89px; text-align: justify" | 1012-1016 
|-
! style="width: 74px; text-align: justify" |  IBUs
| style="width: 89px; text-align: justify" | 20-30 
|-
! style="width: 74px; text-align: justify" | EBC
| style="width: 89px; text-align: justify" | 23-43 
|-
! style="width: 74px; text-align: justify" | A/V
| style="width: 89px; text-align: justify" | 4.8-6% 
|}

=== Exemples commerciaux ===

{| class="wikitable"
|-
! Brasserie
! Bière
! style="width: 35px" |  %
! style="width: 1px" | Pays
! 
|-
| Eisenbahn
| Rauchbier
| style="width: 35px" |
6,5 %

| style="width: 1px" | All.
| 
|-
| Brauerei Heller 
| Schlenkerla Rauchbier Märzen
| style="width: 35px" | 5.1%
| style="width: 1px" | All.
| 
|-
|
Victory Brewing Company

|
Scarlet Fire Rauchbier

| style="width: 35px" | 6.10%
| style="width: 1px" | USA
| 
|}

'''Overall Impression: '''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 bacon- like. 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.

'''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.

'''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.

'''M''''''outhfeel: '''Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

'''Comments: '''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.

'''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.

'''Style Comparison: '''Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color. Vital Statistics:                             OG: 1.050 – 1.057

IBUs:  20 – 30                              FG: 1.012 – 1.016

SRM:  12 – 22                            ABV:  4.8 – 6%

'''Commercial Examples: '''Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

'''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke

 

|}

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T16:15:21Z

Psykomaz :

La '''Rauchbier '''("bière fumée" en allemand) est un type de bière de fermentation basse qui tire ses origines dans l'allemagne du 15ème sciècle. Cette bière douce, à la robe sombre, dont le malt a été séché au feu de bois de hêtre a un goût fumé caractéristique. Elle est la spécialité de la taverne Schlenkerla, à Bamberg, en Allemagne.

=== Impression générale ===

Une Lager allemande maltée à la robe élégante avec un caractère de hêtre fumé équilibré caractéristique. Arômes de malts grillés aussi bien en bouche qu'en odeurs, qui réduit l'amertume. Nez fumé plus ou moins intense, levure discrete ou absente et une attenuation prononcé sont caractéristiques. 

=== Arôme ===

Mélange de fumée et de malt, avec un équilibre et une intensité variables. Le caractèrefumé du bois de hêtre peut varier de subtile à assez fort, et peut sembler fumé, boisé, ou ressembler au bacon. La caractéristique dumalt peut aller de faible à modérée, et être un peu riche, grillée, ou douce. Le rapport malt/fumé est souvent inversement proportionnelle (c.à.d., quand l'arôme fumé augmente, le malt diminue, et vice versa). Le houblonnage peut être très faible voir nul. Arôme propre, typique d'une fermentation lager.

=== Apparence ===

Cela devrait être une bière très limpide, avec un grand, généreux et crémeux col de couleur crème. Allant de l'ambré moyen/légèrement cuivré à brun foncé.

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

{| border="1" cellpadding="5"
|-
| 
|
=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px; text-align: justify" | DI 
| style="width: 89px; text-align: justify" | 1050-1057 
|-
! style="width: 74px; text-align: justify" | DF 
| style="width: 89px; text-align: justify" | 1012-1016 
|-
! style="width: 74px; text-align: justify" |  IBUs
| style="width: 89px; text-align: justify" | 20-30 
|-
! style="width: 74px; text-align: justify" | EBC
| style="width: 89px; text-align: justify" | 23-43 
|-
! style="width: 74px; text-align: justify" | A/V
| style="width: 89px; text-align: justify" | 4.8-6% 
|}

=== Exemples commerciaux ===

{| class="wikitable"
|-
! Brasserie
! Bière
! style="width: 35px" |  %
! style="width: 1px" | Pays
! 
|-
| Eisenbahn
| Rauchbier
| style="width: 35px" |
6,5 %

| style="width: 1px" | All.
| 
|-
| Brauerei Heller 
| Schlenkerla Rauchbier Märzen
| style="width: 35px" | 5.1%
| style="width: 1px" | All.
| 
|-
|
Victory Brewing Company

|
Scarlet Fire Rauchbier

| style="width: 35px" | 6.10%
| style="width: 1px" | USA
| 
|}

'''Overall Impression: '''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 bacon- like. 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.

'''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.

'''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.

'''M''''''outhfeel: '''Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

'''Comments: '''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.

'''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.

'''Style Comparison: '''Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color. Vital Statistics:                             OG: 1.050 – 1.057

IBUs:  20 – 30                              FG: 1.012 – 1.016

SRM:  12 – 22                            ABV:  4.8 – 6%

'''Commercial Examples: '''Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

'''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke

 

|}

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T15:53:26Z

Psykomaz :

La '''Rauchbier '''("bière fumée" en allemand) est un type de bière de fermentation basse qui tire ses origines dans l'allemagne du 15ème sciècle. Cette bière douce, à la robe sombre, dont le malt a été séché au feu de bois de hêtre a un goût fumé caractéristique. Elle est la spécialité de la taverne Schlenkerla, à Bamberg, en Allemagne.

=== Impression générale ===

Une Lager allemande maltée à la robe élégante avec un caractère de hêtre fumé équilibré caractéristique. Arômes de malts grillés aussi bien en bouche qu'en odeurs, qui réduit l'amertume. Nez fumé plus ou moins intense, levure discrete ou absente et une attenuation prononcé sont caractéristiques. 

=== Arôme ===

Mélange de fumée et de malt, avec un équilibre et une intensité variables. Le caractèrefumé du bois de hêtre peut varier de subtile à assez fort, et peut sembler fumé, boisé, ou ressembler au bacon. La caractéristique dumalt peut aller de faible à modérée, et être un peu riche, grillée, ou douce. Le rapport malt/fumé est souvent inversement proportionnelle (c.à.d., quand l'arôme fumé augmente, le malt diminue, et vice versa). Le houblonnage peut être très faible voir nul. Arôme propre, typique d'une fermentation lager.

=== Apparence ===

Cela devrait être une bière très limpide, avec un grand, généreux et crémeux col de couleur crème. Allant de l'ambré moyen/légèrement cuivré à brun foncé.

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

{| border="1" cellpadding="5"
|-
| 
|
=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px; text-align: justify" | DI 
| style="width: 89px; text-align: justify" | 1050-1057 
|-
! style="width: 74px; text-align: justify" | DF 
| style="width: 89px; text-align: justify" | 1012-1016 
|-
! style="width: 74px; text-align: justify" |  IBUs
| style="width: 89px; text-align: justify" | 20-30 
|-
! style="width: 74px; text-align: justify" | EBC
| style="width: 89px; text-align: justify" | 23-43 
|-
! style="width: 74px; text-align: justify" | A/V
| style="width: 89px; text-align: justify" | 4.8-6% 
|}

=== Exemples commerciaux ===

{| class="wikitable"
|-
! Brasserie
! Bière
! style="width: 35px" |  %
! style="width: 1px" | Pays
! 
|-
| Eisenbahn
| Rauchbier
| style="width: 35px" |
6,5 %

| style="width: 1px" | All.
| 
|-
| Brauerei Heller 
| Schlenkerla Rauchbier Märzen
| style="width: 35px" | 5.1%
| style="width: 1px" | All.
| 
|-
|
Victory Brewing Company

|
Scarlet Fire Rauchbier

| style="width: 35px" | 6.10%
| style="width: 1px" | USA
| 
|}

'''Overall Impression: '''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 bacon- like. 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.

'''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.

'''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.

'''M''''''outhfeel: '''Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

'''Comments: '''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.

'''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.

'''Style Comparison: '''Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color. Vital Statistics:                             OG: 1.050 – 1.057

IBUs:  20 – 30                              FG: 1.012 – 1.016

SRM:  12 – 22                            ABV:  4.8 – 6%

'''Commercial Examples: '''Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

'''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T15:46:51Z

Psykomaz :

La '''Rauchbier '''("bière fumée" en allemand) est un type de bière de fermentation basse qui tire ses origines dans l'allemagne du 15ème sciècle. Cette bière douce, à la robe sombre, dont le malt a été séché au feu de bois de hêtre a un goût fumé caractéristique. Elle est la spécialité de la taverne Schlenkerla, à Bamberg, en Allemagne.

=== Impression générale ===

Une Lager allemande maltée à la robe élégante avec un caractère de hêtre fumé équilibré caractéristique. Arômes de malts grillés aussi bien en bouche qu'en odeurs, qui réduit l'amertume. Nez fumé plus ou moins intense, levure discrete ou absente et une attenuation prononcé sont caractéristiques. 

=== Arôme ===

Mélange de fumée et de malt, avec un équilibre et une intensité variables. Le caractèrefumé du bois de hêtre peut varier de subtile à assez fort, et peut sembler fumé, boisé, ou ressembler au bacon. La caractéristique dumalt peut aller de faible à modérée, et être un peu riche, grillée, ou douce. Le rapport malt/fumé est souvent inversement proportionnelle (c.à.d., quand l'arôme fumé augmente, le malt diminue, et vice versa). Le houblonnage peut être très faible voir nul. Arôme propre, typique d'une fermentation lager.

=== Apparence ===

Cela devrait être une bière très limpide, avec un grand, généreux et crémeux col de couleur crème. Allant de l'ambré moyen/légèrement cuivré à brun foncé.

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

{| border="1" cellpadding="5"
|-
| 
|
=== En chiffres ===

| 
| DI: 1.050 – 1.057
| 
|-
| 
| IBUs: 20 – 30
| 
| DF: 1.012 – 1.016
| 
|-
| 
| EBC: 24 – 44
| 
| A/V: 4.8 – 6.0 %
| 
|}

=== Exemples commerciaux ===

{| class="wikitable"
|-
! Brasserie
! Bière
! style="width: 35px" |  %
! style="width: 1px" | Pays
! 
|-
| Eisenbahn
| Rauchbier
| style="width: 35px" |
6,5 %

| style="width: 1px" | All.
| 
|-
| Brauerei Heller 
| Schlenkerla Rauchbier Märzen
| style="width: 35px" | 5.1%
| style="width: 1px" | All.
| 
|-
|
Victory Brewing Company

|
Scarlet Fire Rauchbier

| style="width: 35px" | 6.10%
| style="width: 1px" | USA
| 
|}

'''Overall Impression: '''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 bacon- like. 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.

'''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.

'''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.

'''M''''''outhfeel: '''Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

'''Comments: '''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.

'''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.

'''Style Comparison: '''Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color. Vital Statistics:                             OG: 1.050 – 1.057

IBUs:  20 – 30                              FG: 1.012 – 1.016

SRM:  12 – 22                            ABV:  4.8 – 6%

'''Commercial Examples: '''Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

'''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T15:27:54Z

Psykomaz :

La '''Rauchbier '''("bière fumée" en allemand) est un type de bière de fermentation basse qui tire ses origines dans l'allemagne du 15ème sciècle. Cette bière douce, à la robe sombre, dont le malt a été séché au feu de bois de hêtre a un goût fumé caractéristique. Elle est la spécialité de la taverne Schlenkerla, à Bamberg, en Allemagne.

=== Impression générale ===

Une Lager allemande maltée à la robe élégante avec un caractère de hêtre fumé équilibré caractéristique. Arômes de malts grillés aussi bien en bouche qu'en odeurs, qui réduit l'amertume. Nez fumé plus ou moins intense, levure discrete ou absente et une attenuation prononcé sont caractéristiques. 

=== Arôme ===

Mélange de fumée et de malt, avec un équilibre et une intensité variables. Le caractèrefumé du bois de hêtre peut varier de subtile à assez fort, et peut sembler fumé, boisé, ou ressembler au bacon. La caractéristique dumalt peut aller de faible à modérée, et être un peu riche, grillée, ou douce. Le rapport malt/fumé est souvent inversement proportionnelle (c.à.d., quand le goût fumé augmente, le malt diminue, et vice versa). Le houblonnage peut être très faible voir nul. Arôme propre, typique d'une fermentation lager.

=== Apparence ===

Cela devrait être une bière très limpide, avec un grand, généreux et crémeux col de couleur crème. Allant de l'ambré moyen/légèrement cuivré à brun foncé.

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

{| border="1" cellpadding="5"
|-
| 
|
=== En chiffres ===

| 
| DI: 1.050 – 1.057
| 
|-
| 
| IBUs: 20 – 30
| 
| DF: 1.012 – 1.016
| 
|-
| 
| EBC: 24 – 44
| 
| A/V: 4.8 – 6.0 %
| 
|}

=== Exemples commerciaux ===

{| class="wikitable"
|-
! Brasserie
! Bière
! style="width: 35px" |  %
! style="width: 1px" | Pays
! 
|-
| Eisenbahn
| Rauchbier
| style="width: 35px" |
6,5 %

| style="width: 1px" | All.
| 
|-
| Brauerei Heller 
| Schlenkerla Rauchbier Märzen
| style="width: 35px" | 5.1%
| style="width: 1px" | All.
| 
|-
|
Victory Brewing Company

|
Scarlet Fire Rauchbier

| style="width: 35px" | 6.10%
| style="width: 1px" | USA
| 
|}

'''Overall Impression: '''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 bacon- like. 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.

'''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.

'''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.

'''M''''''outhfeel: '''Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

'''Comments: '''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.

'''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.

'''Style Comparison: '''Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color. Vital Statistics:                             OG: 1.050 – 1.057

IBUs:  20 – 30                              FG: 1.012 – 1.016

SRM:  12 – 22                            ABV:  4.8 – 6%

'''Commercial Examples: '''Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier

'''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-25T15:24:18Z

Psykomaz :

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-24T16:54:18Z

Psykomaz :

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-24T16:53:32Z

Psykomaz :

Guide de styles BJCP 2015/6B. Rauchbier

2015-06-24T16:52:54Z

Psykomaz :

Guide de styles BJCP 2015/3C. Lager Tchèque Ambrée

2015-06-24T15:17:39Z

Psykomaz :

''modèle de fiche : 1.03''
=== Impression générale ===

Impression générale

=== Arôme ===

Arôme

=== Apparence ===

Apparence

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1044–1060 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1013–1017 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 20-35 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 19-31 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.4-5.8% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

=== ''VO BJCP2015'' ===
<div>
'''''3C. Czech Amber Lager'''''

'''''Overall Impression: '''Malt-driven amber Czech lager with hop character that can vary from low to quite significant. The malt flavors can vary quite a bit, leading to different interpretations ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramelly.''

'''''Aroma: '''Moderate intensity, rich malt aroma that can be either bready and Maillard product-dominant or slightly caramelly and candy-like. Spicy, floral or herbal hop character may be moderate to none. Clean lager character, though low fruity esters (stone fruit or berries) may be present. Diacetyl is optional and can range from low to none.''

'''''Appearance: '''Deep amber to copper color. Clear to bright clarity. Large, off-white, persistent head.''

'''''Flavor: '''Complex malt flavor is dominant (medium to medium-high), though its nature may vary from dry and Maillard product-dominant to caramelly and almost sweet. Some examples have a candy-like to graham-cracker malt character. Low to moderate spicy hop flavor. Prominent but clean hop bitterness provides a balanced finish. Subtle plum or berry esters optional. Low diacetyl optional. No roasted malt flavor. Finish may vary from dry and hoppy to relatively sweet.''

'''''M''''''outhfeel: '''Medium-full to medium body. Soft and round, often with a gentle creaminess. Moderate to low carbonation. '''Comments: '''The Czech name of the style is polotmavé pivo,''

''which translates as half dark. This style is a combination of the''

''Czech styles polotmavý ležák (11–12.9 °P) and polotmavé speciální pivo (13–14.9 °P).''

'''''History: '''A Vienna-style lager which has continued to be brewed in the Czech Republic. A resurgence of small breweries opening in the Czech Republic has increased the number of examples of this style.''

'''''Characteristic Ingredients: '''Pilsner and caramel malts, but Vienna and Munich malts may also be used. Low mineral content water, Saazer-type hops, Czech lager yeast.''

'''''Style Comparison: '''The style can be similar to a Vienna lager but with Saazer-type hop character, or that approaching an English bitter but significantly richer with more of a deep caramel character. Large brewery versions are generally similar to Czech Premium Pale Lager with slightly darker malt flavors and less hop, while smaller breweries often make versions with considerable hop character, malt complexity, or residual sweetness.''

'''''Vital Statistics:                       '''OG: 1.044 – 1.060''

''IBUs:  20 – 35                              FG: ''1.013 – 1.017

''SRM:  10 – 16                             ABV:  4.4 – 5.8%''
</div>
 '''''Commercial Examples: '''Bernard Jantarový ležák, Pivovar Vysoký Chlumec Démon, Primátor polotmavý 13°, Strakonický Dudák Klostermann polotmavý ležák 13°''

'''''Tags: '''standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, balanced''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Lager]]