Rauchbier (smoked beer)
German: Rauchbier Also known as: Bamberger Rauchbier
Beer from malt kilned over beechwood fire, with a distinct smoke and bacon aroma, especially from Franconia.
Rauchbier is made with malt that was dried over an open beechwood fire during kilning, absorbing smoke aromas. Depending on intensity, the beer tastes of smoked ham, bacon, campfire and sometimes slightly of spice.
The best-known German home of the style is Bamberg in Franconia, where Rauchbier has a long tradition. It is usually a dark bottom-fermented beer like a Märzen with about 5 percent ABV. The smoky flavour takes some getting used to but suits ham, sausage, hearty meat and strong cheese. Variants with wheat malt or Bock also exist.