Description

When malt is kilned over an open flame, the smoke flavor becomes infused into the beer, leaving a taste that can vary from dense campfire, to slight wisps of smoke. Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties. Originating in Germany as rauchbier, this style is open to interpretation by U.S. craft brewers. Classic base styles include German-style Marzen/Oktoberfest, German-style bock, German-style dunkel, Vienna-style lager and more. Smoke flavors dissipate over time.

Flavor
  • Hop Aroma/Flavor
    Varies
  • Malt Aroma/Flavor
    Varies
  • Yeast Esters
    Can be present
  • Yeast Phenols
    Can be present
Palate
  • Carbonation
    Low to High
Ingredients
  • Hops
    Varies
  • Malt
    Varies
  • Water
    Varies
  • Yeast
    Lager or Ale
Food Pairings
  • Cheese
    Parmesan
  • Entrée
    Grilled Vegetables
  • Dessert
    Gingerbread Cookies
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