Made by Sam Adams and marketed in the Boston area since 2004 this is my first foray into this SA beer. A chestnut brown and white froth lend a sweet smoky nose. The first quaff is just like Junk described, "a bonfire in a glass, with some smores and wienies". I often wonder if with beers like these if there is someone sitting around looking for specialty grains and smoked wood to mix. This has a very mild smokiness that sets well and could very well be a session beer. Everything about the beer is niche and likable. Made with Two-row Harrington Metcalf, and Copeland pale malts, Special B, Caramel 60, and Weyermann Smoked Malt" then hopped with Spalt Spalter and fermented with Samuel Adams lager yeast. 5.7%abv. Yeah Junk says, "It drink pretty good" and I agree.
Dec 16, 2011
Our Tastes-- Bonfire Rauchbier
Made by Sam Adams and marketed in the Boston area since 2004 this is my first foray into this SA beer. A chestnut brown and white froth lend a sweet smoky nose. The first quaff is just like Junk described, "a bonfire in a glass, with some smores and wienies". I often wonder if with beers like these if there is someone sitting around looking for specialty grains and smoked wood to mix. This has a very mild smokiness that sets well and could very well be a session beer. Everything about the beer is niche and likable. Made with Two-row Harrington Metcalf, and Copeland pale malts, Special B, Caramel 60, and Weyermann Smoked Malt" then hopped with Spalt Spalter and fermented with Samuel Adams lager yeast. 5.7%abv. Yeah Junk says, "It drink pretty good" and I agree.
