rfc may not be the most appropriate place to ask this but it was what
came to mind. I was looking at a menu from a French site and it offered
"bière artisanale fumée" I am pretty sure that in Canada we would
probably say "speciality" or "micobrewery" for "artisanale" but
"fumée" leaves me lost. I have never heard of a 'smoked' beer before.


My thought was maybe something like a draft beer but I have always
heard that as pression. Any suggestions? At the moment I have this
impression of a wood-smoked flavoured beer consumed at a wet picnic (
and I really am not fond of picnics)
John Kane, Kingston ON Canada

> wrote in message

My thought was maybe something like a draft beer but I have always
heard that as pression. Any suggestions? At the moment I have this
impression of a wood-smoked flavoured beer consumed at a wet picnic (
and I really am not fond of picnics)
John Kane, Kingston ON Canada

I wonder if it is either made from smoked hops or stored for a time in a
barrel that has been charred, such as is done with bourbon and scotch.

"Edwin Pawlowski" > wrote in message
t...
>
> > wrote in message
>
> My thought was maybe something like a draft beer but I have always
> heard that as pression. Any suggestions? At the moment I have this
> impression of a wood-smoked flavoured beer consumed at a wet picnic (
> and I really am not fond of picnics)
> John Kane, Kingston ON Canada
>
> I wonder if it is either made from smoked hops or stored for a time in a
> barrel that has been charred, such as is done with bourbon and scotch.

According to a beer lexicon I found, "fumée" refers to the smoky taste which
result from using smoked or roasted malts.

Gabby

In article .com>,
says...
>
> My thought was maybe something like a draft beer but I have always
> heard that as pression. Any suggestions? At the moment I have this
> impression of a wood-smoked flavoured beer consumed at a wet picnic (
> and I really am not fond of picnics)
> John Kane, Kingston ON Canada

I can't really answer your question but I can note that I have definitely had
beer with a strong smoky note. There was one microbrewery here in NZ where they
roasted the grains for their 'Monteith Black' over a coal fire and you could
detect that note in the beer quite clearly. Not at all unpleasant. I've also
had some Belgian beer that had a strong smokey flavour - alas I forgot the name
long ago ( I did NOT like that one at all, but it wasn't the smoke put me off).

-Peter

--
=========================================
firstname dot lastname at gmail fullstop com

> wrote in message
oups.com...
rfc may not be the most appropriate place to ask this but it was what
came to mind. I was looking at a menu from a French site and it offered
"bière artisanale fumée" I am pretty sure that in Canada we would
probably say "speciality" or "micobrewery" for "artisanale" but
"fumée" leaves me lost. I have never heard of a 'smoked' beer before.


My thought was maybe something like a draft beer but I have always
heard that as pression. Any suggestions? At the moment I have this
impression of a wood-smoked flavoured beer consumed at a wet picnic (
and I really am not fond of picnics)
John Kane, Kingston ON Canada

----------------------------------------------------------------------------
---------

I've had Rauchbier (smoked bier) from Germany and I think it's from smoking
the malted grains that go into the wort. I like it, personally.

kili

wrote:
> rfc may not be the most appropriate place to ask this but it was what
> came to mind. I was looking at a menu from a French site and it offered
> "bière artisanale fumée" I am pretty sure that in Canada we would
> probably say "speciality" or "micobrewery" for "artisanale" but
> "fumée" leaves me lost. I have never heard of a 'smoked' beer before. [snip]

It does indeed mean a smoked beer. Usually accomplished by smoking the
malt. The Alaskan Brewing Co. in Juneau produces a smoked porter,
which has been a winner several times in major beer competitions.
-aem

" >
wrote:

>rfc may not be the most appropriate place to ask this but it was what
>came to mind. I was looking at a menu from a French site and it offered
> "bière artisanale fumée" I am pretty sure that in Canada we would
>probably say "speciality" or "micobrewery" for "artisanale" but
>"fumée" leaves me lost. I have never heard of a 'smoked' beer before.
>
>
>My thought was maybe something like a draft beer but I have always
>heard that as pression. Any suggestions? At the moment I have this
>impression of a wood-smoked flavoured beer consumed at a wet picnic (
>and I really am not fond of picnics)
>John Kane, Kingston ON Canada

It is a smoked beer. In Germany it is called Rauchbier and is produced
by a few breweries in Bamburg, northern Bavaria. Smoked flavour
results from the use of malts that have been dried over an open fire
of moist beechwood logs. According to some researchers, a technique
dating back to 1678, so it's been around a long time.
While I enjoy most styles of beer, Rauchbier tastes more like
something that should be painted on the portion of fence posts that
get buried in the ground ;-).

Ross.
To email, remove the "obvious" from my address.

I have tasted this type of beer and it really does have a smokey taste.
Probably an acquired taste though. Not for bottled beer or Coors Light type
enthusiasts.

On Sat, 17 Dec 2005 10:58:52 -0500, "Stiks" > wrote:

>I have tasted this type of beer and it really does have a smokey taste.
>Probably an acquired taste though. Not for bottled beer or Coors Light type
>enthusiasts.
>
>
Only you would know the brand... I googled the subject and there are
many "smokey tasting beers". Apparently most are made with smoked
malt, but at least one claims not to be made that way.

I'm not interested enough in the subject to read any further. All you
need to do is use Google and read all about them. If you can remember
where you were when you drank it, you may even be able to find the
brand name.

Smoked grains would fit in the "specialty grains" category. These are
grains that are steeped in the water before the malt is added.
Specialty grains are designed to add flavor, aroma and color to beers.
in homebrewing, they are put into a cheesecloth to make extraction
easier and are removed when the water temp. reaches 170°. There are a
huge variety of specialty grains used in brewing and each are most
often assigned to certain beer styles ie. dark roasted grains are most
often used for dark, rich beers like stouts and porters. Kev

wrote:
> rfc may not be the most appropriate place to ask this but it was what
> came to mind. I was looking at a menu from a French site and it offered
> "bière artisanale fumée" I am pretty sure that in Canada we would
> probably say "speciality" or "micobrewery" for "artisanale" but
> "fumée" leaves me lost. I have never heard of a 'smoked' beer before.
>
>
> My thought was maybe something like a draft beer but I have always
> heard that as pression. Any suggestions? At the moment I have this
> impression of a wood-smoked flavoured beer consumed at a wet picnic (
> and I really am not fond of picnics)
> John Kane, Kingston ON Canada



Thanks for all the information. For some reason it never occured to me
that one could smoke the barley. I'm not sure it sounds all that
great but I'll have to keep an eyou out for it and give it a try.
John Kane, Kingston ON Canada

> wrote in message
...
> " >
> wrote:
>
> >rfc may not be the most appropriate place to ask this but it was what
> >came to mind. I was looking at a menu from a French site and it offered
> > "bière artisanale fumée" I am pretty sure that in Canada we would
> >probably say "speciality" or "micobrewery" for "artisanale" but
> >"fumée" leaves me lost. I have never heard of a 'smoked' beer before.
> >
> >
> >My thought was maybe something like a draft beer but I have always
> >heard that as pression. Any suggestions? At the moment I have this
> >impression of a wood-smoked flavoured beer consumed at a wet picnic (
> >and I really am not fond of picnics)
> >John Kane, Kingston ON Canada
>
> It is a smoked beer. In Germany it is called Rauchbier and is produced
> by a few breweries in Bamburg, northern Bavaria. Smoked flavour
> results from the use of malts that have been dried over an open fire
> of moist beechwood logs. According to some researchers, a technique
> dating back to 1678, so it's been around a long time.
> While I enjoy most styles of beer, Rauchbier tastes more like
> something that should be painted on the portion of fence posts that
> get buried in the ground ;-).

Ok, so what is the beer made by dousing REALLY HOT rocks into the brew?!?
Thought that was the stuff mentioned here...



Shaun aRe

On 2005-12-20, Shaun aRe > wrote:

> Ok, so what is the beer made by dousing REALLY HOT rocks into the brew?!?
> Thought that was the stuff mentioned here...

Steinbier. Are you thinking of Rauchenfelser Steinbier?

http://worldofbeer.com/totm/totm-200012.html

nb

"notbob" > wrote in message
...
> On 2005-12-20, Shaun aRe > wrote:
>
>> Ok, so what is the beer made by dousing REALLY HOT rocks into the brew?!?
>> Thought that was the stuff mentioned here...
>
> Steinbier. Are you thinking of Rauchenfelser Steinbier?
>
> http://worldofbeer.com/totm/totm-200012.html
>
> nb

Could be! I've only ever read descriptions, and seen it drunk once. The guy
looked really pained which made me want to try some. I had 2 pints of
Moonraker instead though.

Shaun aRe - It was after a quite tough ~30 mile off-road mountain bike ride
in the British rainy winter.