General description
Malt is the most important raw material for beer. The drying of malt used to be done over an open fire, so that all the beer had a smoky taste at the time. With the invention of indirect drying in the 19th century, that changed and the smoke gradually disappeared from the beer. Except in Bamberg because there people were attached to the smoky barley. A Rauchbier is amber and, in addition to a lot of smoke, also has some fruitiness and a slight hop bitterness.
Impression
A full smoky taste that you will appreciate more with every sip.
Fragrance associations
Eel, smoked chicken, smoked ham
External characteristics
Dark amber
Ingredients
Malt | Smoked malt (83%), Munich dark (13%), Chocolate malt (3%), Sour malt (1%)
Hops | Northern Brewer
Clearance | Carrageenan
Yeast |W34/70
vol % alcohol | 5
Malt PERCENTAGE
Technical characteristics
Start SG | 1,051
Plato | 12
SVG | 78th%
IBU | 34th
Lovibond / EBC | 15 / 40