The smoked beer can be a top-fermented or bottom-fermented beer style. It has an alcohol content of approx. 4-6% and a color from amber to dark brown.
The name “Rauchbier” has its origin in the smoky aroma that the beer exudes in the nose and on the palate. As the name suggests, the Rauchbier beer style is brewed with smoked malt. During the malt production, the germinating grain is smoked over beech or oak wood smoke. The wood smoke penetrates the grain and gives it its extraordinary and unmistakable taste. This type of malt is also used in other beer styles, such as porters and stouts , to give the beer a slight smoky taste.
The smoked beer is a malty beer, in which the hops still play an important role. This has to be very intense in order to prevail against the smoked malt and create a contrast.
In terms of taste, the smoked beer is reminiscent of liquid ham. This means that a Franconian snack platter with smoked ham and strong, intense cheeses is the perfect counterpart to a cool smoked beer