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Smoking Goat Bock

Jun 222013

Alcohol by Volume (ABV): Unknown%
Brewed By Rock Bottom Restaurant & Brewery

USA
North America

http://www.rockbottom.com

What, like in the back of a Volkswagon? Did Smoking Goat Bock make you uncomfortable or was it like Mr. Toad’s Wild Ride? Give us your review below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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Smoke Beer Traits

Click the below buttons for a more detailed description of Smoke Beer style traits

Beer Style Description

Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties. Type of wood or other sources of smoke should be specified as well as the style the beer is based upon.

Alcohol By Volume Range

Varies By Style

IBU's Range

Varies By Style

Aroma

The aroma should be a pleasant balance between the expected aroma of the base beer (e.g., robust porter) and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., peat, alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.

Appearance

Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.

Flavor

As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. Peat-smoked malt can add an earthiness. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).

Mouthfeel

Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.