Smoked
Fire-dried malt—campfire and bacon, straight from the maltster.
Malt dried over an open fire, the way every beer tasted before the kiln. Beechwood gives Bamberg’s rauchbiers their campfire-and-bacon edge, while peat, alder and cherrywood each sign their name differently. It is the rare flavor that arrives from the maltster rather than the brewer.
3 styles · Best in a Mug
1 Smoked beer in BREWTANICA™, each one read from a real label.
Styles within Smoked
Each with its region of origin.
Grätzer / Grodziskie
PolandLow-ABV oak-smoked wheat ale; light-bodied, dry, highly carbonated, pronounced smoke. Poland's historic national style.
Rauchbier
Germany (Bamberg)Beechwood-smoked Märzen lager; savory, bacon-like smoke over a malty amber base. Bamberg's signature style.
Steinbier
Germany (Bavaria)Stone beer: superheated stones dropped into the wort caramelize its sugars for a smoky-toffee character.