You have no items in your shopping cart
The reason for the name "Rauchbier" is of course related to the smoky aroma which is achieved by the use of smoked malt. The smoke of the beech wood gives the aromatic characteristics to the malts used in this beer. The original firing with beech wood is still used today in some smoked beer breweries. It is a real lover's beer, as the smoky taste and the smoky olfactory note polarize. Smoked beers are not too tangy to push the special smoky character into the background. A certain residual sweetness or full-bodiedness as an additional contrast are in the foreground together with hop bitterness or hops aroma. This speciality is typical for Bamberg and perfectly rounds off well seasoned dishes with a distinctive taste, e.g. hearty snacks or strong cheese.