Rauchbier

Rauchbier is a beer style in which the malt is dried over an open flame, imbuing the finished beer with a pronounced smoky character. The smokiness arises from kilning the malt over beechwood or other smoky fuels, a method used for centuries in parts of Germany. The name Rauchbier literally means "smoke beer" in German.

Origin and production: The strongest association is with Bamberg, a city in Franconia, where Rauchbier has historical roots dating to at least the 17th century. Today, several Bamberg breweries—most notably Schlenkerla—continue to produce Rauchbier. Many Rauchbiers are based on Märzen-style bases, but smoky wheat beers are also produced. The color ranges from amber to dark copper, and the level of smokiness varies by recipe.

Flavor and aroma: The aroma is distinctly smoky, with flavors that can resemble bacon, ham, or campfire char, balanced by malt sweetness and toasted caramel. Hop bitterness is typically modest, contributing to a smooth mouthfeel that ranges from medium to full-bodied. Some examples emphasize a subtle kiss of smoke, while others present a bold, lingering finish.

Serving and context: Rauchbier is traditionally served in small glasses in Germany, often with hearty dishes such as sausages, roasts, or smoked cheese. Internationally it is less common but available through specialty imports. The style is recognized as a regional specialty and an example of how brewing traditions reflect local identity.