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Fastenbier guide to Rauchbier smoked beer
Rauchbier (“smoke beer” in German) is one of the oldest and most distinctive styles in the German brewing tradition. Originating in Bamberg, Franconia, it is made with malt smoked over beechwood — a process that gives it a unique aroma of smoke, bacon, and wood.
How is it made?
Germinated barley is dried over a beechwood fire instead of hot air. This transfers the aromatic compounds of the smoke to the malt. The percentage of smoked malt determines the intensity of the smokiness: from delicate to very pronounced.
Aromatic profile
- Aroma: smoky, bacon, wood, with a malty background.
- Taste: balance between malty sweetness and smoky note.
- Body: medium-full, typically a lager.
- ABV: 4.5–6.0% in traditional versions.
The absolute reference: Schlenkerla
The Schlenkerla brewery in Bamberg is the most famous producer of Rauchbier worldwide. Their Aecht Schlenkerla Rauchbier Märzen is the benchmark of the style: intense smokiness, full body, clean finish.
Smoking variants
- Beech: traditional, delicate and clean smokiness.
- Cherry: sweeter and fruitier notes.
- Oak: more intense and tannic smokiness.
- Peat: Scottish-inspired, earthy and medicinal notes.
How to taste a Rauchbier
- Temperature: 8–10°C in a mug or stein.
- The first sip may surprise you — the palate quickly adapts and the drinking experience becomes increasingly enjoyable.
Food pairings
- Smoked meats: speck, bacon, sausages.
- Aged cheeses: pecorino, cheddar, smoked gouda.
- Barbecue: ribs, pulled pork, brisket.
- Rustic dishes: lentils with cotechino, legume soups.
Discover the selection of German beers on Maltese → Rauchbier, Weizen, Märzen, Bock, and much more. Shipping in Italy 24-48h.
