Rauchbier (German for "smoke beer") is a German beer, typically dark in color and smoky in taste. The smokiness is due to the drying or smoking of the malts over a fire before the brewing process. Rauchbier is most commonly brewed in the town of Bamberg, where it originated. Kranz of Kölsch German beer is highly diverse and an important part of German culture which is traditionally extremely beer-oriented. ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then quickly dried before the plant develops. ... The Brewer, designed and engraved, in the Sixteenth. ... This article needs to be cleaned up to conform to a higher standard of quality. ...
The term Rauchbier simply means smoked beer in German, and with the ancient kilning methods of drying green brewerÂ’s malt over open fires, all grains picked up smoke flavors and passed them on to the beers made from them.
Rauchbier is closely identified with the city of Bamberg, in Franconia, in northern Bavaria.
Because Rauchbier is not a delicate brew, it goes extremely well with bold, full-flavored foods, such as smoked ham, smoked pork, smoked salmon, smoked sausages, or smoked cheeses (smoked provolone or smoked gouda are great!).
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