April was a busy month at the homestead as we moved to a hotel for an extended weekend as we had the hardwood floors refinished. We had previously scheduled a beer dinner that weekend and decided to host it at the hotel and it worked really well. The theme was smoked (Rauchbier) and BBQ. The menu was pulled pork, brisket, wings, beans, and coleslaw. Guests brought over appetizers and desserts. The beer paired very well with BBQ and it was a nice evening.
Round 1 – Aecht Schlenkerla – Bamburg, Germany
Weizen (5.2% ABV and 20 IBU) – a beechwood smoked wheat beer
Marzen (5% ABV and 30 IBU) – a beechwood smoked Oktoberfest / Marzen
Urbock (6.4% ABV and 40 IBU) – a beechwood smoked Bock
Eiche (8% ABV and 40 IBU) – an oak smoked Dopplebock Christmas release
Round 2 – American Craft Beer
Stone Smoked Porter (5.9% ABV and 53 IBU)
Stone Smoked Porter w/Vanilla Beans (5.9% ABV and 53 IBU)
Stone Smoked Porter w/Chipotle Peppers (5.9% ABV and 53 IBU)
Stone Oak-Smoked Old Guardian Barleywine (11.4% ABV and 70 IBU)
Left Hand Smoke Jumper (8.9% ABV an 50 IBU) – an Imperial Smoked Porter
I enjoyed the Weizen and the Marzen best from round 1 and the tasters agreed that the Weizen was the top choice. I enjoyed Smoke Jumper the best in round 2 and it was a toss-up between the tasters for Smoke Jumper and Stone Smoked Porter w/Vanilla Beans. Smoked beers or Rauchbiers paired very well BBQ and the rich chocolate desserts we had that evening.