The Brewer

Rauchbier Brewing Guide: Where There is Smoke

Rauchbier: Liquid Bacon?

To the uninitiated, Rauchbier (Smoke Beer) is a shock. It smells like a campfire and tastes like bacon or smoked ham. But to the initiated, specifically those in Bamberg, Germany, it is a way of life. Historically, all malt was smoked because it was dried over wood fires. When smokeless coal (coke) was invented, most of the world switched. Bamberg did not.

1. The Malt: Beechwood

The classic Rauchbier uses Beechwood Smoked Malt.

  • Flavor: Savory, bacon-like, woody.
  • Intensity: It is potent.
  • Other Woods: Oak (subtle), Cherry (fruity), Peat (medicinal/whiskey - DO NOT use Peat malt in a Rauchbier, it tastes like band-aids).

2. How Much Smoke?

This is the brewer’s dilemma.

  • The Schlenkerla Method: 100% Smoked Malt. This produces the intense “bacon bomb” that made the style famous.
  • The Balanced Approach: 30-50% Smoked Malt. This allows the base beer (usually a Märzen) to shine through.
  • Homebrew Tip: Start with 40%. You can always brew another batch with more.

3. The Base Style: Märzen

Rauchbier is not a style; it is a flavor. The most common vehicle is a Märzen.

  • Malt: Munich and Smoked Malt.
  • Hops: Noble hops.
  • Yeast: Clean Lager yeast.

4. Recipe: “Bamberg Bonfire”

  • Batch Size: 5 Gallons (19 Liters)
  • OG: 1.054
  • FG: 1.014
  • ABV: 5.2%
  • IBU: 25
  • SRM: 15

Grain Bill

  • 2.3 kg (5 lbs) Beechwood Smoked Malt (Weyermann)
  • 1.8 kg (4 lbs) Munich Malt
  • 0.45 kg (1 lb) Pilsner Malt
  • 0.11 kg (4 oz) Melanoidin Malt (to enhance maltiness)
  • 0.11 kg (4 oz) Carafa Special II (for color)

Hops

  • 30g (1 oz) Hallertau Mittelfruh (4% AA) @ 60 min

Yeast

  • WLP830 German Lager

Instructions

  1. Mash: 67°C (152°F).
  2. Boil: 90 minutes.
  3. Ferment: 10°C (50°F).
  4. Lager: 4-6 weeks. The smoke mellows and integrates over time. Fresh smoked beer can be harsh.

5. Pairing

  • Food: Smoked meat. Ribs, brisket, sausages.
  • Cheese: Smoked Gouda.
  • Vegetarian: Grilled vegetables. The smoke mimics meatiness.

Conclusion

Rauchbier is a love-it-or-hate-it style. But brewing it connects you to the ancient history of beer, back when every sip tasted of the fire that made it.