Dark red almost brown in colour with thick firm white head. BBQ, cranberry and caramel aroma. Smooth caramel mouthfeel. AWESOME

On tap at the Redoak. Arrived a deep burgundy with a good sized, dense, foamy, off-white head which lasted very well. Aroma was intensely smokey with strong notes of smoked, salty salmon with sweetish roasted caramel malts, cooked prosciutto and a hint of coco powder. Flavor was dusty and smoked with smoked salmon dominating backed up by some sweet roasted malts, caramel with cooked prosciutto and some pancetta. Medium bodied with medium carbonation, a chalky/dusty texture and a great lasting finish. Was possibly my favorite from the Redoak on this particular tasting.

Tried at Redoak at their beer dinner and it was matched with hickory smoked beef tenderloin. It went down a treat and you hardly noticed the smoked characters as you where eating and drinking. Fairly full in body and long lasting with some touches of caramel.

I must be drinking a different beer as I thought this was pretty good. Poured a treat with a coffee coloured head of decent intensity. Dull tan brown in colour. Distinctive aromas of sweet birch and a hint of milk chocolate. Flavours are a little more tame and doe wash out to a malty Vienna / Amber style. Finishes dry and somewhat unmemorable.

Its my fault, I bought this for him. Sorry Alex. I actually didn’t think it was as bad as he thought but there is a degree of that hamminess described. Green ham? Well if that is the case then I imagine he would not like this here or there. He would not like it anywhere. He would not like green rauch and ham. Apologies for my in-Seuss-iance on this subject but it does have some potential if the smoke is managed. Sam-I-am. Rerate: After havng one of these with Chris the Kiwi beerlegend I have to raise these points significantly. The smokiness is a lot less pronounced with more of the toffee and caramel aroma coming through with an understatement of smoke. This is the ideal rauch to introduce someone to the style.