Rauchbier Also Known As:   Bamberger Rauchbier Rauchbier, which means "smoked beer," is a distinct Bavarian beer style. It is made from barley malt that is dried over aged beechwood fires. The smokiness from the smoldering beechwood logs imparts an almost bacon-like flavor to the beer. Classification:  Vollbier Type of Beer:  Lager Alcohol Content:  4.5-5.5% Extract Value:  11-14% IBU:  20 Region:  Bamberg in Northern Bavaria (Bayern) Well Known Brands Aecht Schlenkerla Rauchbier made by Heller-Bräu Trum Beer Characteristics Rauchbier is a barley-based lager. It has a smokey, almost bacon-like flavor. Slight hops taste. It is dark-amber in color and slightly opaque. Serving Suggestions For optimal taste, serve chilled (46-50° F / 8-10° C). Food Pairings 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. History In ancient times, all beers were Rauchbiers (smoked beers). Green brewer’s malt was dried over open fires, so all grains picked up smoke flavors and passed them on to the beers made from them. Today, malt is primarily air-dried, so the old-style Rauchbiers have set themselves apart as a rarity and a reminder of brewing history.