Talk:Smoked beer

Comment
Brauerei Spezial and Brauerei Heller (Schlenkerla) are fairly unique in that they both produce their own smoked malt.

The mantra in Bamberg is that you have to drink 3 before you will like the flavor; having tried it, I could barely make it through the first. Having a second was out of the question. You can taste the beechwood smoke in the beer, very distinctly. —Preceding unsigned comment added by 66.210.216.19 (talk) 23:47, 5 November 2007 (UTC)

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rauchbier / steinbeer
I have a book where it distinguishes between Rauchbier (smoked malt) and Steinbeer (hot stone method in the first paragraph). I think they should be separate articles. I shall check in the book as not 1000% sure about how to spell Steinbeer BUT different bears. Bradley10 (talk) 16:09, 18 August 2008 (UTC)

Should definitely be seperate articles. I've removed the reference to the stone heating in this article. The term rauchbier applied to the latter is a product of linguistical confusion, resulting from the fact that Steinbiers originate from a town called Rauschenberg. The Rau(s)ch- prefix has nothing to do with smoking.FrFintonStack (talk) 00:46, 13 January 2009 (UTC)

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South African smoked beer
I recently tried Border Collier, a smoked beer from a small brewery in South Africa. I have no idea what the notability guidelines for beers are, so I'll just leave this here. 1Veertje (talk)

Missing US Brewery
Dovetail Brewery in Chicago, IL brews an excellent Rauchbier. Dkelber (talk) 18:57, 14 December 2021 (UTC)

Not notable. If the brewery doesn’t have its own Wikipedia article, or if you can’t provide a reference from a reliable source supporting this beer’s notability, this information isn’t encyclopedic.  Julietdeltalima   (talk)  05:17, 9 January 2022 (UTC)