by Bennett Porter

The approaching holidays of the winter season will be celebrated across the globe, as they always have, with differing traditions, ceremonies and gatherings of loved ones. Though our countries, their cultures and communities diverge in the beliefs surrounding these celebrations, one shared commonality is the enjoyment of celebratory seasonal beverages—Nordic glögg, German gluhwein, Puerto Rican coquito, English wassail, Turkish salep, Chinese tusu wine, and Slavic kompot to name a few. The familiar intertwinement of chilling temperatures and seasonal festivities makes us crave something warming and fruity with a kick of spice.

These cravings are no different in Belgium, where the more recent century-or-so old tradition of Christmas Ale continues on. Christmas Ale, or Bière de Noël, is a loosely defined style of fuzzy origins, yet it remains a popular annual release for many Belgian brewers. It is believed that the first Belgian Christmas Ales drew inspiration from imported Scotch and English ales, which were popular in Belgium around the turn of the 20th century. Like their British Isle counterparts, these brews typically feature a full, dark, pleasing maltiness and warming alcohol. But unlike a Scotch wee heavy or English barleywine, Belgian brewers embraced the infusion of seasonal spices into their holiday beers, such as allspice, aniseed, cinnamon, ginger, nutmeg and the like—allowing each brewer a blank slate to create their own spice blend. Baking spices make a naturally harmonious pairing for the easily-recognizable ester-y, fruity quality of Belgian yeast. Combine soothing malt, a medley of fruit and spice notes, and a warming finish and what do you get? Celebration in a bottle.

For me, enjoying a Christmas Ale while hanging ornaments has become a little holiday tradition. It makes the impending cold winter ahead just a little easier to embrace. All the right flavors melded in perfect balance, a velvety smooth mouthfeel, deceivingly easy drinkability, and the soft, tingly carbonation that only a bottle-conditioned beer can offer. 

ST. BERNARDUS CHRISTMAS ALE | $15.99/4pk Can or $12.99/750ml | A perennial holiday favorite. St. Bernardus Christmas Ale is a riff on the highly-regarded Abt 12 Quadrupel. St. Bernardus has been using the same house yeast since 1946. This lovely dark brew showcases zesty, spicy aromas and complex flavor. Notes of chocolate, dark dried fruit, aniseed, chestnut and seasonal spice.

STRAFFE HENDRIK XMAS BLEND 2021 | $26.99/4pk | Newly available in Minnesota, the 2021 Xmas Blend from the De Halve Maan (“Half Moon”) brewery is an exciting, unique take on the Christmas ale. Straffe Hendrik Quadrupel is aged in Bordeaux, Calvados and rum barrels, then blended with young Quadrupel before undergoing refermentation in the bottle.

 DELIRIUM NOEL | $25.99/4pk or $12.99/750ml | Entrancing in appearance with a reddish glow, Delirium Noel boasts notes of richly caramelized malt, pear, banana, clove and raisin. A waft of holiday spice and lightly bitter finish balance the sweet midpalate. Deceptively drinkable.

GOUDEN CAROLUS CHRISTMAS ALE | $19.99/4pk or $12.99/750ml | Like Straffe Hendrik, Gouden Carolus disappeared from Minnesota for a few years, but we are excited for its triumphant return. The Christmas Ale has a luxurious flavor of fruitcake, rum, cola, burnt toffee, dark fruit and ginger-y spice.

by Bennett

One of my favorite quips to describe the world of beer is that our only constant is change. In some ways this is true – a proliferation of advancement and excess has defined the last decade of craft beer – today we use terminology like triple dry-hopped, pastry and smoothie to define beer styles, something that would be considered ludicrous not long ago. In other ways it is false – the beer world is as the world itself, cycling through a sequence of predetermined seasons – winter-y stouts, spring maibocks, summer-y saisons, fall Oktoberfests. (In this analogy IPA and hard seltzer would be the sun and moon).

Each September that comes around, when it gets to beer blog time I think, “Oh boy, here we go… What am I going to say about Oktoberfest that I haven’t already said?” It feels like an obligation to acknowledge. Oktoberfest (or Wiesn) is, after all, the world’s largest folk festival – two full weeks of continuous celebration that annually draws millions of beer lovers from around the world. And it would have begun this Saturday.

But alas, in light of Munich again cancelling Oktoberfest celebrations for this year, it seems fitting that an Oktoberfest blog should be cancelled as well. So let’s break from the obvious cycle and shift focus to a compelling yet underappreciated beer style whose origin lies further north in Bavaria: the rauchbiers of Bamberg, Germany.

Rauchbier translates literally to “smoked beer.” Smoked malt – more commonly associated with Scotch whisky – is what separates this style from most. Whereas Scotch uses malt smoked over peat (decomposed vegetative matter), lending notes of ash, iodine and earthy dankness, rauchmalz (smoked malt) for beer is kilned over a fire of aged hardwood, lending meaty, campfire and molasses-like characteristics. 

Enjoying a rauchbier gives the drinker a lens into the past. Until modern indirect kilning methods were developed over the 17th to 19th centuries, all malt was dried either by air or fire. Fire kilned malt, which existed for at least 5,000 years prior, inevitably contributed smoky aromas and flavors from combustion gases passing through the grain bed. One could presume that any beer brewed with kilned malt during those few thousand years would have a smoky note to it. So why doesn’t more smoked beer exist today? Simply put, it is more costly to produce. Advancements in indirect malt kilning were easier to scale to an industrial size and involved less variables. Just a handful of brewers worldwide have preserved the history of smoked malt.

Today, there are only two remaining traditional rauchbier producers in Bamberg. The Aecht Schlenkerla beers of Brauerei Heller-Trum are the most highly-regarded. Staunch in appearance with wide, cylindrical bottles like an upside down fermentation vessel, their parchment-inspired labels adorned with calligraphic font and red seal are both mysterious and foreboding. For many beer drinkers, popping the cap will be a dive into the unknown.

What’s in the name? In Frankish vernacular, aecht means “true” or “original” and schlenkerla – “the little dangler” – an endearing nickname for someone who does not walk quite straight. It is told that Andreas Graser, former brewery owner, sort of stumbled or shuffled as he walked – perhaps from an accident, or more likely a result of his frequent imbibing. Schlenkerla was firstly a name used by locals for the brewery’s timbered Medieval beer tavern, but it has grown to embody the entire operation.

The brewery now known as Aecht Schlenkerla has been producing beer in Bamberg since at least 1405. Today it is a 6th generation family run. They produce a small array of beers, mostly lagers, that feature varying degrees of smoky quality. What distinguishes Schlenkerla is that they malt all their barley in-house. 

Producing rauchmalz of the highest quality takes great care. The barley kernels are steeped and germinated like other malts then gently kiln dried over an open fire to impart smokiness. Kilning can take up to two days, as the malt temperature must increase slowly, not exceed a temperature where important enzymes for fermentability begin to break down.

Only beech and oak hardwoods are used, as their lower resin content delivers a clean, balanced smoke profile. “Seasoning” or aging of the logs is important so the moisture content is ideal for smoking. As the smoke seeps through the grain bed, it slowly imparts itself through the husk into the endosperm. Important to note, the color of a smoked beer is not determined by its proportion of smoked malt. In fact, rauchmalz is rather pale in color. It is most often used as the base malt—the foundation of a beer—its main source of starches, proteins and enzymes. Color and added depth come from the addition of caramelized and roasted malts.

Interestingly enough, the yeast also plays a significant role in contributing smokiness to Schlenkerla beer. Yeast that has fermented a wort containing smoked malt will actually harbor these attributes and impart them into a new batch when re-pitched. Although the Schlenkerla Helles Lager uses no rauchmalz, its yeast sends a glance of smoke across the nostrils, quickly perceived on the palate before dissipating into a pure, smooth maltiness that German brewers behave perfected.

For me, fall is the perfect time to enjoy a rauchbier. Like the fire they were born from – upon first spark the smoke is deliberate, but as the flames crackle a malty balance is achieved. The trailing sips, like glimmering coals, the softest of crescendos.

Aecht Schlenkerla Märzen – $4.99/500ml | The original specialty of Bamberg brewed in the Märzen-style of lager. 

Aecht Schlenkerla Urbock – $5.49/500ml | A fuller bodied lager of bock strength with deeper malt tones.

Aecht Schlenkerla Oak Smoke Doppelbock – $5.99/500ml | A strong bock beer for celebration that showcases the unique quality of oak smoke.

Aecht Schlenkerla Helles (currently out of stock, check back later this fall!) | A quaffing lager that features the most subtle smokiness of Schlenkerla offerings.

by Kayla

Malt is one of the most essential ingredients in beer. In my last blog, I wrote about bacteria in beer, and how it’s responsible for some of your favorite sours. This time we’re talking about malt, because it’s really the unsung hero of beer, and is usually overlooked when compared to hops. The average beer consumer is seeking out the latest hop variant, and we can all trust our own favorites from Yakima Valley in Washington and Willamette Valley in Oregon. So, let’s give malt a try. I promise it’s just as exciting!

Locally in the malt world, Rahr Malting Company has been running the show in Minnesota for over a century. Rahr was founded on Lake Michigan in 1847 by William Rahr, and is currently located in Shakopee, MN by the 5th and 6th generation of the Rahr family.  I had the privilege of touring the facility, and saw the process that barley goes through to become the grains that are used to make your favorite beer. I am beyond grateful for the experience and seeing how much care goes into the process of getting to the beer you love. 

In Germany, Weyermann® Malt is 4th-generation-run by Sabine Weyermann and has been in production for over 140 years in Bramberg, Germany. They are currently one of the largest European malt suppliers in the US. 

IREKS also in Germany was started by Johann Peter Ruckdeschela in Kulmbach, Germany over 160 years ago. Currently IREKS is run by a group of family companies. 

 Other maltsters are Country Malt Group, Briess, and Simpson to name a few. A maltster is a maker of malt for grains used in brewing and distilling. They work with the farmers that grow the barley, and the microbiologist at the brewery as well as the brewer. 

So why are maltsters and what they do so important to beer? Malting separates the starch from the barley and has to go through 3 stages so it can be used in brewing: Steeping, germination, and then kilning. 

Steeping takes 2 days and it’s a process that soaks the grain in water on and off for 8-hour intervals. It helps activate the enzymes that help the roots of the barley (called ‘chits’) to become more visible and ready for germination. 

Germination is the second step and this removes the barley from the water and keeps it moist for another 3-5 days. It sits in a giant bed that every so often gets sprayed to keep it from drying out, allowing the endosperm to convert to a soft, chalky form. After this process is done it’s time for it to be kilned. 

At the kilning stage the barley is “green.” It’s kept at 176℉ for about 2-4 hours, which helps to preserve the nutrients for fermentation, making the enzymes dormant and stopping the modification. Now, it’s up to the maltster to decide the flavor profile of the malt and pick how dark or light the malt is going to be. There are way too many possible malt varieties so since it’s Oktoberfest season, we’ll talk about German malts, which is a preferred malt for making your favorite Oktoberfests. 

My two favorite malts are Munich and Vienna German malts. Weyermann® and IREKS come to mind, and are also in some of my personal favorite Oktoberfest and Festbiers. The top three beers in no particular order that I think you should try with these malts are: 

Lupulin Oktoberfest Mӓrzen Style Lager | Big Lake, MN | $10.49/4pk | The malts they use are Ireks Vienna, Ireks Munich, Prairie™ German Pilsner (Cargill Salzgitter), and Weyermann® Caramunich 3 (a hybrid of Caramel and Munich malt). This beer comes in at 5.5% ABV. The richness of the malt really shines through and gives it some depth. I love mӓrzen style beers because the combination of the kilned malt and the specialty malts give this beer the toasty aroma with a rich taste. This beer reminds me of when the mid months of fall are here, and the leaves are just starting to fall. All of us Halloween geeks are preparing our costumes and looking forward to the spooky season. 

Utepils (Ooh-ta-pilz) Receptional German Festbier | Minneapolis MN | $8.99/4pk | The malts they use for this beer are Weyermann® Pilsner and Munich malt. Coming in at 5.9% ABV, this Festbier is pretty drinkable for being almost 6% ABV. The beer is light and refreshing, with a cracker ,pretzel, and biscuit malt flavor. It’s perfect for the beginning of fall when it’s still kind of warm outside and you want to have a fire, or sit outside and enjoy the changing of the seasons. I get excited when I see this beer, because it reminds me that fall is just around the corner!

Schell’s Oktoberfest Mӓrzen-style Festbier | New Ulm, MN | $9.99/6pk or $15.99/12pk | The malts they use are Pale, Munich, and Vienna. Coming in at 5.8% ABV, it’s pretty similar to the Lupulin. The malt character has some depth, rich, and smooth, except they use Pale malt instead of Pilsner. This beer would definitely be perfect for a great Labor Day weekend to celebrate that fall is on its way! 

by Kayla

For those of you who don’t know me, I am a woman of many hats at France 44. I work with the Beer Team, and I’m 100% that woman who, on day two or three knew your name, your dog’s name, and the name of one of your family members. My strengths in the beer world come from being a member of Witch Hunt Minneapolis, a 501(c)(3) nonprofit that works for gender equity in craft beer brewing through education. My experiences with them gave me brewhouse experience from Barrel Theory, Arbeiter, and BlackStack. I have training with Better Beer Society and am also continuing my education with the Cicerone program.

Today we’re talking about bacteria in beer–the good kind, the kind that started those old-school, natural-beauty versions of sour beers. I’m talking about Lactobacillus, Pediococcus, and Acetobacter. Trust me, bacteria in beer at the appropriate amount is a very good thing.

Pediococcus. This is the slow poke bacteria of the beer world, and it takes a LONG time for it to get started. On the plus side, it allows time for the primary yeast to complete fermentation so there’s no need for dismissal quite yet. However, this bacteria is also kind of high-maintenance: too much and your beer will taste like diacetyl (commonly known as ‘movie theater popcorn butter’). Therefore, it does much better with a friend like Brettanomyces in order to help lower the final level in your beer. Once in control, it produces deliciously funky aromas and flavors.

Lactobacillus. This bacteria is responsible for converting sugars in the word (pronounced wert) to lactic acid. It’s responsible for the level of sour in the beer, but also for giving it a clean taste. You can call it the “second in command” under Saccharomyces. Lactobacillus can also be found in foods like kimchi and yogurt.

Your challenge, should you choose to accept it, is to look in France 44’s Imported Beer section and give some of these unique beers a try. Most of them are only offered in a single bottle, and you’ll definitely be surprised.

Acetobacter. Finally, Acetobacter is a not-so-common bacteria in the beer world. It’s know as the “silent but deadly” bacteria: it consumes ethanol to produce harsh-tasting acetic acid, which means that a little bit of this guy really goes a long way. This is also why once you use it, you have to pitch it and clean your equipment well in order to keep this bacteria from attaching itself onto any tank or tool used. Acetobacter is responsible for Flemish reds and Belgian Lambics.

PROFESSOR FRITZ BRIEM’S 1809 BERLINER WEISSE from Freising, Germany uses lactic acid, which is produced by Lactobacillus and Pediococcus. Berliner Weisse beers are also known as “The Champagne of the North.” Some people use sweet syrups in this style of beer but I like them as natural as they get, like this example. At 5% ABV, it is fermented in traditional open fermenters, giving it complex fruitiness and tartness.

DUCHESSE DE BOURGOGNE from Verhaeghe Brewing in Vichte, Belgium, is a Flemish red that uses Acetobacter. It has a dry, acetic finish that complements the passionfruit and chocolate notes in the beer. After the first and secondary fermentation, this beer goes into oak barrels for 18 months and comes out at 6.2% ABV.

CROOKED STAVE SOUR ROSÉ is a mixed culture beer, with raspberries and blueberries and fermented in oak foeders. It is naturally wild, but the effervescent character gives it a rosé-like personality. And at 4.5% ABV, you can definitely have more than one.