Bamberg-Style Weiss Rauchbier
German Origin Ale · Brewers Association 2025
- OG
- 1.047 – 1.056
- FG
- 1.008 – 1.016
- ABV
- 4.9 – 5.6 %
- IBU
- 10 – 15
- Farge
- 4 – 18 SRM
- CO₂
- – –
Notater
Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
Farge
Pale to chestnut brown
Klarhet
If served with yeast, appearance may be very cloudy.
Maltaroma og -smak
In darker versions, a detectable degree of roast malt may be present without being aggressive. Smoky malt aroma and flavor, ranging from low to high, should be present. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness.
Humlearoma og -smak
Not present
Bitterhet
Low
Gjæringskarakter
The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla, and smoke. Banana esters are often present at low to medium-high levels. No diacetyl should be perceived. Weissbiers are well attenuated and very highly carbonated.
Fylde
Medium to full
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