BJCP 6B · Amber Malty European Lager
Rauchbier
A smoked Märzen from Bamberg, brewed with malt dried over beechwood smoke. The smoke ranges from gentle to intense and blends with rich, toasty malt.
Rauchbier by the numbers
- Alcohol (ABV)
- 4.8 – 6.0%on a scale of 2.0 to 14.0
- Bitterness
- 20 – 30 IBUon a scale of 0 to 100
- Color
- 12 – 22 SRM24–43 EBCon a scale of 1 to 40
- Original gravity
- 1.050 – 1.057on a scale of 1.026 to 1.130
- Final gravity
- 1.012 – 1.016on a scale of 0.990 to 1.040
What Rauchbier is like
A Märzen with beechwood smoke character that ranges from subtle to very pronounced, always integrated with the toasty malt and never harsh. The finish is clean and somewhat dry, with lingering smoke.
Appearance
Amber to dark copper, clear to brilliant. Abundant, long-lasting cream-colored head.
Aroma
Beechwood smoke, gentle to intense, alongside toasted bread malt. There may be smoked ham-like notes, but never rubber, plastic or ash.
Flavor
Toasty Märzen-type malt with smoke that can get intense, medium bitterness and a dry to slightly sweet finish. Smoke and malt should go hand in hand.
Mouthfeel
Medium body, creamy, with medium to medium-high carbonation.
Where Rauchbier comes from
It's the specialty of Bamberg, in Franconia, where some breweries kept drying their malt over beechwood fires after the rest of Germany had switched to hot air. Schlenkerla and Spezial are the best-known breweries.
Ingredients
Bamberg-style beechwood-smoked malt, in a very variable proportion that can make up the entire grist, along with pilsner and Munich malt. German noble hops and a German lager yeast.
Brew it yourself
How to brew Rauchbier at home
Choose Bamberg beech-smoked malt; with other woods it's no longer this style but a smoked beer from category 32. Start with 20-50% smoked malt if you've never tried it; smoke intensity varies from lot to lot. Ferment and lager it like a Märzen, at 9-11 °C (48-52 °F) with several weeks in the cold; carbonate to about 2.5 volumes. The typical mistake is harsh or phenolic smoke that covers up the malt.
Food pairing
Goes well with ham, smoked sausages or barbecued ribs.
Glassware: beer mug (stein), big and with a handle, as in German and Czech beer halls.
Classic examples
- Aecht Schlenkerla Rauchbier Märzen
- Spezial Rauchbier Märzen
Frequently asked questions
How strong is Rauchbier?
Between 4.8% and 6.0% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.
How bitter is Rauchbier?
It has 20 to 30 IBUs, a moderate bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Rauchbier?
Copper to dark brown: 12 to 22 SRM (24 to 43 EBC).
What food pairs well with Rauchbier?
Goes well with ham, smoked sausages or barbecued ribs.
Which styles are similar?
If you like it, also try Märzen and Classic Style Smoked Beer.
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Classification and statistics: official Rauchbier guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.