One of my brewing buddies wanted to experiment with a Ruchbier. We made it as a second brew on a brew day making a five gallon batch. We used 20% by weight of smoked barley (All Grain). I just transferred to Secondary today and it fermented fine. I always taste the hydrometer and also smell it. The smell and taste remind me of a smoked ham. After reading some comments about Ruachbier online, this may not be that odd. Am I crazy?
And yes, I do not like it!
And yes, I do not like it!