Rauchbier

Deriving its name from “rauch,” the German word for “smoke,” Rauchbiers are German lagers brewed with malts kilned over smoke – most often from beech wood, although different beers may exhibit aromas and flavors from other woods, such as oak. Brewers add the smoked malt to a base beer, usually a Märzen, which largely determines the color and strength of the final product. Other Rauchbier versions include base beers of Bock styles, Weizens, Schwarzbiers and more. These smoked beers are generally complex, and the level of smokiness can vary, with aromas and flavors often suggesting bacon and wood. Rauchbier’s Noble hops balance toasty malt sweetness for a clean taste and look with a dry finish.