Vital Statistics
From the brewer
Following century old recipes all malts made at the Schlenkerla brewery are dried by wood fire. While for the classic “Aecht Schlenkerla Rauchbier” traditionally beech has been – and still is – used, the malt for “Schlenkerla Oak Smoke” is kilned with oak wood. The resulting Oak Smoke Malt has a smoother and more multi layered smoky note than the intensely aromatic Beech Smoke Malt. The hence complex smokiness in “Schlenkerla Oak Smoke” is paired with the multifaceted bitterness of finest Hallertau aroma hops. With 8% alcohol and amber color it matures for months in the deep brewery cellars underneath Bamberg into a special treat for smoke beer lovers for Christmas.
Average Scores
Overall: 
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My review is the exact same as last time. This is the most wonderful thing in the world to sit and smell, but I never want to drink any again.
Why the hell can't they just make a scented bag or candle?
This had an amazing smoky flavor .I have a co-worker who gets a whole pig a few times a year, and butchers and smokes it himself .I got a cut of bacon from him once that was to fire for .This is what it smelled like.
However, this beer just tastes like the smoky smell, it's completely overwhelming. So, a wonderful thug to smell, mediocre to drink
