What’s The Hype About Smoked Beer? Discover The Best Rauchbiers To Try!

Q: What German town is known for smoked beer?

The town of Bamberg in Bavaria, Germany, is famous for its smoked beer, or rauchbier . Bamberg is home to several breweries that produce rauchbier using traditional methods, with Schlenkerla Brewery being one of the most renowned.

Q: What does smoked beer taste like?

Smoked beer has a distinctive flavour profile marked by smokiness reminiscent of campfires, smoked meats, or bacon . The intensity of the smoke flavour can range from subtle to robust, depending on the type of smoked malt and brewing process. Traditional rauchbiers, like those from Bamberg, are often malty with a smooth sweetness that complements the smoke, while modern variations can include additional flavours such as chocolate, coffee, or caramel.

Q: What do you eat with smoked beer?

Smoked beer pairs wonderfully with rich, savoury dishes . Traditional pairings include barbecued meats, sausages, smoked ham, and grilled foods , as the smokiness in the beer complements the charred and smoked flavours in the food. For a classic German experience, rauchbier is often enjoyed with Bratwurst, pork knuckles, or pretzels .

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What would happen if Mark Zuckerberg spent a little less time “smoking those meats” and a bit more “smoking those beers”? Well, my friend, you would get a smoked beer or a Rauchbier, as our German cousins call it. But what exactly is Rauchbier, and how did it become the smoky sensation it is today? Let’s gather around the campfire and explore its history, the unique brewing process, and some of the best smoked beers to try if you’re ready to add a little fire to your pint glass.

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A Brief History of Smoked Beer

Smoked beer, known as Rauchbier in German, as “rauch” is the German word for “smoke.” Bamberg is the place for Rauchbier, known for its centuries-old breweries and gift for unique brewing methods.

Why smoky? Well, back in the day, local brewers would dry their malt over open flames, infusing the grains with that unmistakable smoky flavour. Think of it as the original “liquid barbecue.” This rich, smoky beer has held a unique charm over the years, captivating drinkers who crave something a bit more… incendiary in their pint.

Traditional Malting Process

In the early brewing days, malting was all about simplicity—with a fair dose of smoke. Before the advent of modern kilning, malt was dried over open flames, often with good old beechwood. This was less about choice and more about practicality, but as the grain dried, it soaked up that natural, woody smokiness like a sponge.

The result? Beers with a robust, smoky profile that delivered a real punch to the senses. This wasn’t a crafted flavour experiment; it was a happy accident born of the tools they had on hand. And so, Bamberg’s beers came with that intense, fragrant essence of smoke.

Global Evolution of Smoked Beer

As brewing evolved, smoked beer styles began to venture beyond Germany’s borders. Sure, many regions opted for new-fangled malting techniques that kept smoke far from the malt, but some die-hard brewers couldn’t shake the smoky lure of traditional Rauchbier.

Craft brewers, especially, were drawn to its rich, layered flavours and started playing around with different woods—cherrywood, oak, and mesquite—for a fresh twist on the classic.

Today, smoked beer has gone global, showing up in everything from American smoked porters and stouts to inventive smoked ales in Scotland and beyond. It’s a smoky legacy with a modern passport, proving that when it comes to beer, sometimes a little wood-fired nostalgia goes a long way.

Spotlight on Schlenkerla – The Icon of Smoked Beer

When it comes to smoked beer, few names inspire as much reverence (and maybe a bit of awe) as Schlenkerla. This legendary brewery, tucked right in the heart of Bamberg, Germany, has practically cornered the market on Rauchbier, becoming the smoky standard against which all others are judged.

A decorative sign for the Schlenkerla Brewery in Bamberg. — The iconic Schlenkerla Brewery sign in Bamberg, where rauchbier legends are born.

Schlenkerla’s roots stretch all the way back to the 14th century, making it one of Bamberg’s oldest and most cherished breweries. Officially established in 1405, Schlenkerla has stuck to its guns—or rather, its beechwood for centuries. They’ve remained steadfast in smoking their malt over beechwood logs, a process that gives their Rauchbier that rich, unmistakably smoky profile.

The Schlenkerla Märzen

At the heart of Schlenkerla’s lineup is their legendary Rauchbier Märzen, a rich amber lager that doesn’t just hint at smoke—it practically bellows it. Brewed with malt smoked over beechwood fires, this beer serves up a flavour as bold as a Bavarian lumberjack. Imagine the taste of sizzling bacon, a wood fire, and a touch of caramel sweetness, all rolled into one intensely smoky sip.

The Schlenkerla Märzen is the gold standard of Rauchbier, the ultimate choice for those who want the full, unapologetically smoky experience.

Two glasses of Aecht Schlenkerla Rauchbier Märzen alongside the iconic bottle of the smoked beer. — Aecht Schlenkerla Rauchbier Märzen in all its glory

Other Schlenkerla Beers to Try

Aecht Schlenkerla Rauchbier Urbock 6.5% (Schlenkerla – Heller-Bräu Trum): A stronger, bolder take on rauchbier, the Urbock features an intense smokiness with rich, caramel malt undertones.
Aecht Schlenkerla Eiche 8.0% (Schlenkerla – Heller-Bräu Trum): Smoked over oak wood rather than beech, this Eiche (oak) rauchbier has a unique, smoother smokiness with subtle vanilla and woody notes.
Aecht Schlenkerla Rauchbier Weizen 5.2% (Schlenkerla – Heller-Bräu Trum): A rare combination of smoked beer and wheat beer. This rauchbier weizen is lighter and fruitier than other Schlenkerla offerings, with gentle smoky hints woven into a refreshing wheat base.
Aecht Schlenkerla Fastenbier (Lentbeer) 5.9% (Schlenkerla – Heller-Bräu Trum): Brewed for Lent, this unfiltered, malty beer has a smooth, smoky profile. The Fastenbier is slightly lighter and more approachable, with a subtle earthiness from its traditional ingredients.
Aecht Schlenkerla Weichsel 4.6% (Schlenkerla – Heller-Bräu Trum): A unique seasonal release with a cherry wood-smoked malt base, which adds a slightly fruity twist to the traditional smokiness. The Weichsel is light yet layered, offering a playful alternative in the rauchbier range.

Best Smoked Beers to Try

For the bold and the curious, here’s a lineup of our favourite smoked beers that prove this style is anything but one-note.

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Smoked Porter 6.5% (Alaskan Brewing Co.): One of the most famous American smoked beers, this porter balances rich, roasted malt with a smoky finish, offering flavours of chocolate, coffee, and subtle campfire.
Stands To Reason 5.1% (Suarez Family Brewery): A smoked lager in the rauchbier style, featuring delicate smoky notes that don’t overpower the malty, slightly sweet base.
Maple Barrel Aged Smoked Porter 9.1% (pFriem Family Brewers): A decadent smoked porter aged in maple barrels, this beer brings layers of chocolate, maple sweetness, and a deep smoky complexity.
Behind the Times 5.2% (Tree House Brewing Company): A Dunkel rauchbier that combines smoked Munich malt with dark malt complexity. This traditional-style rauchbier honours classic methods while keeping the flavours balanced.
Smoke On the Porter, Fire In the Rye 11.1% (To Øl): An imperial porter that takes smokiness to the next level, infused with rauch malt and a hint of chillies. The result is a spicy, intense beer with rich layers of smoke and roasted malt.
Crusher Destroyer 7.2% (Wayfinder Beer): A bold smoked bock with caramel malt sweetness and a full-bodied, smoky character. This rauchbier variation is double-decocted, creating a richly flavoured and heady experience.
The Camp 5.4% (Fox Farm Brewery): Inspired by the traditional rauchbiers of Bamberg, The Camp delivers a balanced smoked lager with a mild smokiness and crisp finish, a great entry point for rauchbier newcomers.
Tis the Season 8.2% (Tree House Brewing Company): A robust smoked porter with chocolate, caramel, and smoked malt notes—smooth and warming.
Smoked Peated Islay No. 2 12% (Moersleutel Craft Brewery): Inspired by Islay’s peated whiskies, this imperial stout is aged to develop intense smoky and peaty flavours.
Sue 9.0% (Yazoo Brewing Company): A high ABV smoked porter from Nashville with pronounced smokiness, balanced by roasted malt and a touch of sweetness.
Fore Smoked Stout 7.0% (Dark Horse Brewing Company): This smoked stout blends rich stout flavours with a balanced smoke profile, featuring hints of dark chocolate, coffee, and roasted malt.

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Each of these smoked beers brings something unique to the table, inviting drinkers to explore the smoky spectrum, from the intensely savoury to the delicately earthy.

Summary

Smoked beer, or Rauchbier, was first fired up in Bamberg, Germany, where drying malt over beechwood flames created a flavour best described as “liquid barbecue.” At the heart of it all is Schlenkerla, the legendary brewery that has been perfecting this smoky art since 1405, with its Rauchbier Märzen reigning as the ultimate standard. Over time, smoked beer went global, with craft brewers adding their own flair—experimenting with cherry, oak, and even mesquite for unique smoky twists. From Schlenkerla’s rich originals to inventive American stouts and porters, smoked beer promises a flavour-packed journey for the bold and curious drinker.

FAQs

What German town is known for smoked beer?

The town of Bamberg in Bavaria, Germany, is famous for its smoked beer, or rauchbier. Bamberg is home to several breweries that produce rauchbier using traditional methods, with Schlenkerla Brewery being one of the most renowned.

What does smoked beer taste like?

Smoked beer has a distinctive flavour profile marked by smokiness reminiscent of campfires, smoked meats, or bacon. The intensity of the smoke flavour can range from subtle to robust, depending on the type of smoked malt and brewing process. Traditional rauchbiers, like those from Bamberg, are often malty with a smooth sweetness that complements the smoke, while modern variations can include additional flavours such as chocolate, coffee, or caramel.

What do you eat with smoked beer?

Smoked beer pairs wonderfully with rich, savoury dishes. Traditional pairings include barbecued meats, sausages, smoked ham, and grilled foods, as the smokiness in the beer complements the charred and smoked flavours in the food. For a classic German experience, rauchbier is often enjoyed with Bratwurst, pork knuckles, or pretzels.