Smoked Beer

Similar to, but a separate style from, the German Rauchbier, this beer style encompasses beers that are prepared with malts dried over an open flame.

Strong in smokey flavor and character, many different types of wood can be used, but peat is very common (and quite strong). Malt and hop character and bitterness can vary, as can the color of the beer.

Best served at celler temperature, 55-57 degrees, and in a pint glass, tumbler, or mug.

Mac Fannybaw

Beer Style: 
ABV: 
8.50% ABV
Looks: 
0
Smell: 
0
Taste: 
0
Overall: 
0

Truly a ground breaking beer, this Barrel aged Rauchbier was an attempt to replicate the flavors present in Islay Scotch Whiskey. We used Munich malt as a base and added copious amounts of Beechwood and Peat smoked malt, which provides the intense smoky and earthy peat flavors found in Scotch.

The Cowboy

Beer Style: 
ABV: 
5.50% ABV
Looks: 
3
Smell: 
3
Taste: 
4
Overall: 
4

I need to know what kind of beer cowboys drink, as I have recently become one. I want to be the best cowboy I can be, and I think drinking the correct beer is important. I already have a cowboy hat and a nice big shiny buckle? (Description provided by company)



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