Rauchbier

Brewmaster’s Notes

This is my “desert island” beer style…if I had to pick one, this would be it. Weird, but true. “Rauch” means smoke in German so these are smoked beers. I love smoked beers and I make this one from scratch, smoking our own malt. I have been wood-smoking malt for the last 25 years to brew with and there is something really theraputic and calming about doing it and that comes through in these very comforting beers. They are famously from a town in Germany called Bamberg in Franconia and whenever I am there which is every year or two visiting one of our malt suppliers, I drink my fill in the old Schlenkerla Rauchbier tavern from 1405 that serves nothing but Rauchbier. Heaven.

Our Rauchbier is made with a blend of German pale barley malt, beechwood- smoked pale malt, Munich malt, caramel malt and chocolate malt. It has German Hersbrucker hops added to it to give it some dryness, but not much hop flavour and it is fermented with traditional German lager yeast to give it a smoothness that belies its complexity.

Tasting Notes: Hardwood smoke/campfire aroma coupled with sweet caramel malt aroma and fresh yeast tones. Palate is caramel and more smoke and the finish is drying with a kiss of hops and malt and long lingering wood smoke.
Appearance: Dark Amber with fawn head
Aroma: Hardwood smoke and caramel malt.
Body: Medium
Serving Suggestions: Smoked meat and cheese, well aged hard cow’s milk cheese, smoked nuts

Hops Variety: German Hersbrucker
Malt Variety: Bavarian Pilsner, caramel, munich and chocolate malts
Yeast: German lager

ABV: 5.0
IBU: 18
Glassware: Cylindrical Half Pint Sleeve
Style: German Rauchbier
Serving Temp: 4-6 deg C