Post #122723 by Gigantalope on Sat, Oct 30, 2004 10:47 AM

Hakalugi That's a great style. The strong maltiness (a bit sweet) cuts thu mouth burn in spicy foods...

German beers are not so wild and kooky as other places, but one style I find intreguing is Rauchbier. As the name emplies it's Smoked. The grain is lightly smoked with Beech or Alder in big kilns (it's a very old style, probly done originally to keep bugs from the grain) It takes some getting use to...but if you like smokey food, salmon and bbq stuff...this beer is worth a try. It's origin is Bamburg, and they say you can't judge it until you've had 6 litres...then decide.

It's traditionaly a lager, but other brewers make Ales in this style now (Like smoked Porters)

Scots brew an ale made with peat smoked malt which is much different, and has no wood qualities.

For folks kicking around the idea of a traditional Tiki Beer, there are two ways to think. Ingriediants (or flavors) associated with polinesia, or tastes complementery to food associated with tiki.

A style which is really splendid too is witbier, made in Belgium or Holland. the ale is brewed with those kooky fruity esters with the tropical aftertastes, and is slightly spiced with correander, and sour orange peel (yes oranges) specialy grown in Curasau.

[ Edited by: Gigantalope on 2004-10-30 16:34 ]