Beer Academy Rauchbier
This Bamberg-style rauchbier, also known as a smoked beer, hides from no one. It was brewed with 90% Beechwood smoked malt to create the pronounced and fragrant aromas of cooked bacon, smoked sausage, and campfire. From a foot away you will be able to detect its signature, but on the palate it is surprisingly smooth and clean showing an elegant smoke touched by candy apples, toasted caramel and gentle grassy hops. Bitterness is mild while the body shows a calm off-sweet and creamy mouthfeel attributed by specialty malts and 6 weeks of careful lagering.
The classic smoked beers hail from Bamberg in Franconia, Germany. These are made using malt that has been smoked over beechwood. The insistent smokiness may be applied to any lager style. In North America, the same technique has been used to make smoked porter. Whiskey malt beers are made using peat-smoked malt.