The American craft beer market may be thriving, but rarely has any brewer been able to replicate the meat-cured, kiln-smoked rauchbier style the Germans invented. And this quaint “maple caramel bacon beer” is no exception. Its initial beechwood-smoked grain soiling dissipates as the syrupy maple malting gains cloying nature that contrasts an unwelcomed lemon wedge souring. Unbalanced and underdeveloped.