BEER // A long time ago, barley was roasted over open wood fires which imbued a smokey flavour into beers. Developments with malt kilns and fuel innovation two centuries ago meant that it was possible to roast 'clean' pale malts which were embraced by brewers across Europe heralding new, previously impossible styles such a Pilsner & Pale Ale. The brewers of Bamberg in Germany, however, saw no reason to change. They had been kilning with wood for well over four centuries and designed beers around the smokey character of their malt. The Franconian smoked beers (or Rauchbier) are still brewed today and taste pretty similar to what you may have drunk in 1387. North End took inspiration from those stubborn Germans as well as their own restaurant with its focus on slow cooked meats to craft a sweet, complex and satisfying Doppelbock. The Munich malt was smoked over Manuka wood in the restaurant's smoker. Pit Boss is a classic Doppelbock - a strong lager with rich, bready sweetness which perfectly compliments the smokey flavours to result in a unique yet awfully more-ish beer.
BREWERY // North End
BEER // Pit Boss
STYLE // Smoked Doppelbock
ORIGIN // Waikanae
ABV // 7%
TEMPERATURE // Cool - around 8C
FOOD MATCH // Pulled Pork or Jackfruit Tacos. Bratwürst & Sauerkraut. Gingerbread. S'mores.
VESSEL // Dimpled Mug