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Herevana – North End – Pit Boss Smoked Doppelbock

I purchased a mix case of North End beers, something from all parts of the spectrum, Sours, Saison, Pales to Stouts. It isn’t that long ago that I had this, and thought it needed a bit of boost. Lets see how we get on with this. But it is a style of a beer that I enjoy and so I wasn’t dissapointed to receive it.

North End Brewing are based at Waikanae Beach Wellington 🇳🇿  New Zealand.

North End Pit Boss is a Smoked – Rauchbier of 7.0% and 16 IBU – this is 2.43 standard drinks in NZ.

I purchased a box of beer from the lovely people at BeerHug in NZ They have really good service and they’re nice people, making single brewer offerings on a regular basis. I couldn’t go past this one from North End. 

The can will be full to overfull when I open it, it seems to be a thing. It won’t stop me being surprised.

That’s a brilliant smoked aroma on opening. Looking lovely in the glass a shiny polished wood colour with just enough head. That smoke aroma is brilliant.

That’s really nice, really rich, really full, really dazzling and alive, dancing over the tastebuds in a joyful fashion.

This has a really bold front note, that raspy smoke, and there a lovely cushion and wave of bold malt that keeps you lifted and along.

It is quite hard to belive that there could be such a different in my opinion in a beer, but there you have have it. I’d take this version all day every day.

I like that sticky toffee note too, I could get quite whisftful about it. It’s really pleasing and now as it warms a little I’m getting a little smokiness at the end too. And I’m good with that.

The Pdubyah-o-meter rates this as a strong 8 on the arbitrary number scale. A big 8 there is such a lot to like about this, there’s that smokiness that brings a bit of sourness, there’s that toffee malt that bounces off it, and there’s a loveliness about this from whoa to go.

Music . On the Spotify : Field Music – Flat White Moon

Herevana beers are those I drink at home, I’m not at some beer festival, like, for instance, Beervana, but am just in my kitchen, usually, dining room table, sometimes, or outside, occasionally, where I can take an average picture and write in real time about the beer that I’ve invested in, both in a monetary and emotional way.

Philip himself.

In Franconia, they practise a very old tradition of producing malt by roasting barley over open wood fires. The resulting beers are smoky, sweet and bready with aromas and flavours that sometimes resemble the slow smoked meats produced at our brewery restaurant The Salt and Wood Collective. We took a couple of hundred kilograms of malt and smoked it in the Salt and Wood smoker over a manuka wood fire and then brewed beer with it. The result is called Pit Boss after our own head chef and ‘BBQ Pit Boss’ Aaron. Our collaboration between Kitchen and Brewhouse is rich, smoky and the perfect accompaniment to a helping of pulled pork

A doppelbock brewed using a blend of house smoked MaltEurope. Smoked using Manuka and Beechwood in Salt and Wood’s Myron Mixon Smoker.

Brewers Notes

Smoked – Rauchbier

The Rauchbier, or Bamberg-style Smoked Beer, is an medium amber/copper to dark brown colored, clear, malty German lager with a balanced, complementary beechwood smoke character. It has a Märzen-like toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish which are characteristic to the style. Other classic examples based on other German Styles such as the Rauchweizen, Rauchbock and Rauchweizenbock are also included in this style.


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