What is German Rauchbier?

Rauchbier is a German-style beer brewed with smoked malt. It can be any style, but most commonly it is a medium-strength lager. Rauchbier (German for “smoke beer”) is quite popular in Franconia, especially in Bamberg and its surroundings, where it is usually brewed to märzen strength.

What is the flavor of Rauchbier?

Literally “smoke beer,” Rauchbier will have a noticeable flavor and aroma of smoke that may veer toward woody or even bacony. Depending on the brewer, it’ll be more or less balanced against some toasty, lightly sweet malt. Moderate hops may make an appearance, but the smoke factor is the undisputed king of this beer.

Who makes Rauchbier?

As of 2017 there are only two breweries left in the world (Schlenkerla and Spezial of Bamberg) that have been malting & brewing Rauchbier the traditional way continuously, hence Slow Food® has made Schlenkerla Rauchbier a passenger in its “Ark of Taste”. Schlenkerla, the historic smoked beer brewery.

What do you eat with Rauchbier?

Rauchbier goes very well with full-flavored foods, such as smoked ham, smoked pork, smoked salmon, smoked sausages, and smoked cheeses. It also pairs well with (unsmoked) lamb chops, pork ribs, and pork roast. In ancient times, all beers were Rauchbiers (smoked beers).

Where is rauchbier brewed?

Bamberg Germany
German Rauchbier or smoked beer is a distinctively smoke flavored beer made from barley malt dried over an open flame. The best known Rauchbiers are made in Bamberg Germany, though a number are brewed outside of Germany as well.

Is a lager a dark beer?

Historically, all lagers were dark as brewers only had access to dark malts, something that changed in the 19th century. The term “lager” refers to the process of lagering, or laying down, of the beer, sometimes for several months.

How is rauchbier made?

Bamberg Rauchbier Certain breweries maintained the smoked beer tradition by continuing to use malt which had been dried over open flames. The malt is dried over fires made from beechwood logs. The beer is then filtrated to remove the opaque colour and yeast remnants, and put into oaken vats.