Dark amber-styled ‘rauch’ beer stays creamier than drier Aecht smoked beers. Beechwood-smoked peat malts gain hard salami slab absorbed by maple honey nut easement conveying heady sweetness. Sappy pine-combed hop toastiness bastes omnipresent wafting cedar-redwood sear. Strangley, at busy cured meat finish, hints of cherry rhubarb pie or tangelo detected.

White foamy-headed yeast-encrusted pale amber given full-bodied froth by peat-smoked whiskey malts, spicy sour mash, and quaint quince-orange quip. Weighty wheat insistence puts this closer to German Weiss than typical water-based Canadian beer.

Fantastical burnt wood tones and smoked chocolate malts soften brisk-watered black coffee dryness. Syrupy yeast sweetness strengthens brown sugar resolve and black chocolate splurge boosting efficient meat-cured hickory char at dry cocoa bean finish.

Lacey-headed, flaxen-bodied, water-softened German with noticeable yeast viscosity, pungent burnt wood frontage, smoked salami waft, and peppercorn finish. Off-dry hop effervescence caresses buttered mocha and distant prune nuances beneath. Carbonation holds up well, though advertised ‘wheat’ prominence lags.

Neither as consistent nor as complex as Aecht’s better rauchbiers, retaining acute wood chip-burnt cedar-smoked confluence and eerie mushroom-olfacotry nose. At weakening finish, deeper roasted hop inertia would’ve sufficed in place of mere hop-fizzed tease.

Lacking robustness of better German rauchbiers, this Hudson River knockoff gets soapy when promisingly stylistic Band-Aid waft, beechwood char, and cured meat barrage prove fleeting. Instead, bland lemony orange sourness overwhelms dwindled salami, sausage, and glazed ham illusions.

Less assertive than Aecht’s similarly styled German smoked lagers, formidable dry-bodied rauchbier retains sooty wood-kindled peculiarity Rogue Smoke A Rauch fans will enjoy. Hop-charred beechwood and burnt cedar gist receive peat-y rye malting, leveling off honey glazed ham, cured meat, and leathery beef jerky nuances.

Wispy moderate-bodied German-styled rauchbier places beechwood-smoked peat malts ahead of peppery Hallertau hop spicing and faded salami-bacon singe. Latent lemony orange sourness desiccates nutmeat illusions ’til rye bread finish picks up herbal dusting. On second passing, fizzy lime Seltzer soaping overwhelms any true German rauchbier character.

Capacious smoked oak chip frontage settles to chocolate-cocoa nicety, safeguarding sweet beechwood-aided butterscotch warmth. Seared wood proclivity tones down roasted barleymalt restraint without sacrificing mocha-vanilla subtlety.

Lusciously syrupy Bavarian dark beer matches aromatic Scotch sweetness to burnt wood chip essence and smoked barley-oat spine. Frisky spiced hops enhance ashy mouthfeel while persistent caramel-maple malts sweeten well-rounded composition for lean full-bodied heavyweight.

Peculiar maple-cured bacon, barbecued beef jerky, and singed hickory fumes inundate superfine porter that compares favorably to Germany’s Aecht rauchbiers. Upon pouring, chunky spume forms lusciously cascading tan head atop velvety brown-bodied bottom. Efficient cedar-smoked black chocolate prelude receives dry char-hopped tar-like coffee midriff, ancillary tobacco-molasses-walnut respite, and nimble black cherry trifle.

Intriguing mocha-scented dry-roasted smoked beer with wood-burnt beechwood spicing, toasted barley-oats sashay, and ashy tobacco undercurrent. Scotch malt sweetness lingers through sour yeast splurge and smoky cocoa malting above polite soft water base. Lacks strength, depth, and sufficient finish of better rauchbiers. Brewery defunct: 2009.