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I drank the last of this batch of Smoked Wheat two nights ago -

My refrigerator was just slightly too cold, so the beer was a bit slushy; consequently, the clarity and head were affected. However it smelled great and tasted as good as ever. I am convinced that the use of the Bavarian yeast was a good choice, as it seemed - in my mind - to compliment the darker malts and hops as well as the wheat.

I did have enough time to snap this poor-quality photo:

Last%20Smoked%20Wheat.jpg


As I said, it was half-frozen; otherwise, the beer would be a LOT clearer, and the head would have been much better, I am sure.

This remains one of my favourites. I'd highly recommend it to anyone who has an interest in the various rauchbiers that are out there. The combination of rauchmalz and wheat is definitely a good one.
 
It's amazing what 5 months lagering will do. I really surprised myself with my Oktoberfest. Now tomorrow, to do some home made venison brats.

OktoberFest16.jpg
 
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