Rauchbier

Rauchbiers, deriving its name from “rauch,” the German word for “smoke,” are 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 color and strength. Lead more about Rauchbier

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