CALDERA RAUCH UR BOCK + CHILI

Rauchbier. Kind of a scary style of beer to me. How smokey is smokey? Will I be drinking charcoal? All valid concerns. I brought this beer home probably 6 months ago and it's been eyeing me from the back of the fridge ever since. When it was cold enough in Tennessee to make chili, I decided it was now or never. 

*Pops off cap* 
*Shudders and says a silent prayer*

This beer turned out to be AWESOME. The palate was full of flavors you expect from a bock: caramel, toffee, candied nuts. The smoke was there but not overbearing. The smoke flavor was reminiscent of cherry-wood and French oak. [Side note: I think it would be awesome to do this same beer but blended with maple syrup at knockout before fermentation.....yum, right?]

All the flavors of the beer worked great with the chili. The caramel, toffee & nuts played well with the natural sweetness of the tomatoes & with the flavors of the ground sirloin. The smokiness added an extra dimension of flavor that complimented the chili powder but adding another element of flavor to the dish. The carbonation lifted any fat from the chili to make the flavor just POP. 

Definitely going to try this beer again with some baby back ribs or with korean short rib tacos! Sticky icky smokey goodness. Sign me up! Cheers.