Rauch Hopfen - Rauchbier

Smoked beer and Bamberg go together like potatoes and quark, raspberries and cream, white sausages and mustard, Sunday and blue skies or wheat beer and Munich The cathedral city is known all over the world for its delicious, strong and intense smoked beer and has been producing this specialty for hundreds of years, The dark color ranging from chestnut to mahogany and the unmistakable smoky aroma is due to roasted malt After germination, the grain is kilned over beech wood, which gives it its great taste In the past, this process was common practice because there was no other way to dry the grain, but as technology progressed, the practice was increasingly forgotten

In Bamberg, malt is still produced in this way by two breweries, but recently there has been another way to produce smoked beer The gardener and young brewer Kris Emmerling has caused a sensation in the beer scene with a revolutionary new technique: instead of smoked malt, he uses smoked hops for his smoked beer

This type of hop processing is brand new and will make a big difference in smoked beer The first smoked beer with this type of hop is Rauch Hopfen The reissued Franconian classic comes in a limited edition and brings soft smoky notes, caramel tones and fine fruit to your glass