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Rauchbier
Also called Smoked beer, Bamberg rauchbier, Rauchmärzen, Smoked lager
Rauchbier is a smoked beer from Bamberg, Germany, brewed with malt dried over beechwood fires, giving a bacon-like or campfire smokiness. The classic version is an amber Märzen-strength lager of 4.8 to 6% ABV.
| Origin | Bamberg, Franconia, Germany |
|---|---|
| Alcohol (ABV) | 4.8–6% |
| Bitterness (IBU) | 20–30 |
| Color | Amber to dark brown |
| Glass | Seidel mug or stoneware Krug |
| Serving temperature | 8–11 °C |
| Classic examples | Aecht Schlenkerla Rauchbier Märzen, Spezial Rauchbier Lager, Schlenkerla Urbock, Alaskan Smoked Porter, Schlenkerla Helles Lagerbier, Spezial Rauchbier Märzen |
History
Before indirect kilns spread in the 18th and 19th centuries, much malt was dried over open fires, so many beers tasted somewhat smoky. Bamberg, in the Franconian region of Bavaria, kept the tradition alive. Two breweries in the old town still kiln their own malt over beechwood: Brauerei Spezial, operating since 1536, and Heller-Bräu Trum, which brews Aecht Schlenkerla Rauchbier and has been run by the Trum family since 1877. The amber Märzen-based version is considered the classic. American craft brewers adopted smoked malt from the 1980s, for example in Alaskan Smoked Porter (1988).
Appearance, aroma and taste
Classic rauchbier is amber to dark brown, clear, with a creamy tan head. The aroma is dominated by beechwood smoke, variously described as smoked ham, bacon, campfire or smoked sausage, layered over toasty Märzen malt. On the palate the smoke ranges from moderate to intense but should not be acrid or medicinal. Malt sweetness balances it, bitterness is moderate and the finish is dry and lingering. Many drinkers find the first glass challenging and the third enjoyable, a common saying in Bamberg.
How it is brewed
The defining ingredient is rauchmalz, barley malt dried in a kiln where hot smoke from burning beechwood logs passes directly through the grain bed. Schlenkerla and Spezial produce their own; most other brewers buy it from Bamberg's Weyermann maltings, which makes beechwood-smoked malt commercially. Smoked malt can form up to 100% of the grist, combined with Munich malt for color. German noble hops supply moderate bitterness, and the beer is fermented and lagered with Bavarian lager yeast. Smoked versions of helles, bock and weissbier also exist.
Food pairing
Rauchbier is one of the most food-friendly beers despite its intensity. In Bamberg it is served with the Bamberger Zwiebel, an onion stuffed with minced pork in a beer sauce, as well as smoked pork, Schäufele and sausages. It pairs with barbecue ribs, brisket, smoked salmon, grilled mushrooms and dishes with chipotle. Smoked cheeses, aged Gouda and Gruyère echo the flavor, and dark chocolate makes an unusual but effective dessert match.
Rauchbier beers on the map (1)
BeerGuessr lists 1 brand whose flagship is a rauchbier, all from Germany.
Rauchbier: questions and answers
Why does rauchbier taste like bacon?
The malt is dried over burning beechwood, which deposits the same phenolic smoke compounds used to smoke ham and bacon. The beer has no meat in it; the smoky, savory flavor comes entirely from the malt kilning.
What is the most famous smoked beer?
Aecht Schlenkerla Rauchbier Märzen from Heller-Bräu Trum in Bamberg is the best-known example. It is dark amber, about 5.1% ABV, and served straight from wooden casks at the Schlenkerla tavern in Bamberg's old town.
Is rauchbier a lager?
The classic Bamberg rauchbier is a lager, typically based on the Märzen style. Bamberg brewers also make smoked wheat beers (Rauchweizen), smoked bocks and smoked helles, and craft brewers make smoked porters and stouts that are ales.
Related styles: amber and dark lagers
All beer styles →Sources: styles.bjcp.org, en.wikipedia.org, schlenkerla.de
Last reviewed October 2026.