Rome and Venice, anyone who has visited both can confirm that they are as different as an IPA and an Imperial Stout. Yet, in Germany, there is a historic center protected by seven hills and surrounded by canals: Willkommen in Bamberg or, if you prefer, welcome to Bamberg. Two hundred thirty kilometers north of Munich, we are in Bavaria, but let's not say it out loud, because the people (and the beers) here feel much more Franconian than Bavarian. Never heard of Franconia? Manuele Colonna from Ma che siete venuti a fa’ will fix that for you, having made Trastevere a safe harbor for us orphans of the Bierkeller.
The beers of Bamberg (Bamberg, in Bavaria) are famous worldwide for their centuries-old brewing tradition, especially for a unique specialty: Rauchbier, that is, smoked beer.
The beers of Bamberg: main characteristics
1. Rauchbier (smoked beer)
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Taste: intense smoky notes, similar to ham or bacon
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Color: dark amber or brown
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Malts: malt smoked over beechwood
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Basic styles: typically Märzen (amber lagers with bottom fermentation)
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Aroma: smoke, caramel, bread crust, burnt wood
Iconic breweries:
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Schlenkerla: the most famous Rauchbier in the world, served directly from wooden barrels
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Spezial: another historic brewery producing a milder, more drinkable Rauchbier
2. Kellerbier / Zwickelbier
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Unfiltered, fresh beers, often served directly from the cellar
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Soft taste, slightly yeasty, very drinkable
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Golden or amber color
3. Bamberger Braunbier / Dunkel
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Dark, malty lagers with notes of chocolate, hazelnut, toasted bread
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Sweeter and smoother, less bitter
4. Cultural context
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Bamberg has more breweries per capita than any other German city
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Beer is an integral part of local culture: it is drunk in biergartens, in Keller, and in historic medieval breweries
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Many breweries still use traditional techniques and local ingredients
An unmissable experience in Bamberg
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Visit the Schlenkerla brewery Schlenkerla and drink their Rauchbier Märzen directly from the oak barrel
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Take a tour of the craft and historic breweries
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Eat typical Bavarian dishes (e.g., Schäuferla) paired with smoked beers
