Definition:

Rauchbier or smoked beer is a style of beer made with malted barley that is dried over open flames, which adds a smoky dimension to the malt. In Germany, the wood is usually beech wood, which reminds the drinker of smoked meats, especially bacon, which is primarily smoked over beech wood as well.

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Rauchbier used to be a widespread style of beer, since drying malted barley over open flames is a simple procedure compared to kiln drying and it is quicker than drying the malt in the sun.

It has been used since at least the first century BCE. Kiln drying over indirect heat whereby the smoke goes out a chimney and not over the barley, was introduced in the industrial era and has superseded smoked malt in most breweries, but in some places, notably Bamberg in Franconia, Germany, Rauchbier has remained popular.

The two breweries most famous for their Rauchbier are the "Brauerei Spezial" and "Schlenkerla" in Bamberg, Germany. They have their own malting factories, but in recent years smoked beer has gone through a bit of a renaissance. More smoked, malted barley is now available and many breweries all over Germany are making variations of Rauchbier. There are several breweries in the US which make Rauchbier too. Among others are the Alaskan Brewing Company and Samuel Adams.

Rauchbier can be made in almost any style. Schlenkerla brewery, for instance, makes a "Weissbier" with wheat as well as a "Helles" lager which are both smoked. Bocks and porters are also common.

Smoked beer is a drink that has to grow on the drinker.

They often say that it takes at least three "Seidla" or beer steins full to start tasting really good.

Smoked beers really come into their own with cooking. They are an important ingredient in "Bamberger Zwiebeln," a stuffed, baked onion recipe, and they are used very successfully as a barbecue mop or sauce. See this page from the "GermanBeerInstitute.com" with more, specific information and a barbecue recipe.

Pronunciation: raw - ch beer with a guttural "ch"