German Food Guide
German Food Guide
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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.

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. 


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