In 1987, when we arrived in Bamberg, Germany for the first time, St. Otto was not there to greet two thirsty travelers in a rented Fiat. He’d been dead for 848 years but we were alive, and our recent visit to the Belgian brewery of Orval only fanned the flames of our desire for fermented pleasures. the smoked malt (’rauch’) beers of this lovely town where St. Otto was once bishop were our siren song, luring us into deep, exotic flavors that we never before imagined in beer. Three decades later we wondered what smoked malt might add to a Belgian-style dubbel ale. Here it is, an Otto revival of sorts. We hope it helps rejuvenate some of our brain cells that were martyred in Bamberg so long ago.
- Sharp Cheeses (e.g. Blue – Chedder)
- Peppery Cheeses (e.g. Pepper Jack)
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