Smoked beer

A smoked beer is a flavor of beer that is created by using smoked malt . For production reasons, many types of beer used to be smoked beers, today they are considered a specialty.

Aecht Schlenkerla Rauchbier Märzen ( Bamberg )

Manufacturing

In fact, many beers used to be smoked beers. The reason lies in the production of the malt: the malt has to be dried for the production of beer. In addition to sun drying, which was not climatically possible in all regions, an open wood fire was used to support the kiln. Heat and smoke flowed through the green malt lying on the kiln , removing the moisture from it and making it durable at the same time. During industrialization, new techniques were developed that made the use of special heating systems based on fossil fuels such as B. coal and oil allowed. Since these processes were cheaper and easier to use, they gradually replaced the old smoke kiln.

Manufacturer

While other breweries switched to non-smoky beers after the invention of smokeless malt, the old tradition in Bamberg has been kept up to the present day by the Spezial and Schlenkerla breweries , because both operate their own malt houses and still produce their own smoked malt for their own use here. That is why one often speaks of "Bamberger Rauchbier" or "Rauchbier nach Bamberger Art", although strictly speaking only the beers from Schlenkerla and Spezial fall into this category: For some years now, breweries have also been able to purchase industrially produced, smoke-flavored malt from various commercial malt houses. As a result, smoked beer has experienced a renaissance in recent years, and various smoky beers produced in this way can be found in craft breweries around the world and even in Bamberg. The traditional production method, however, as it is only operated at great expense by Spezial and Schlenkerla, is now an even rarer exception. In 2017, the Slow Food organization included these last two remaining traditional smoked beers in the “Ark of Taste” in order to help preserve the old production method.

The taste of smoked beer is used to, and according to an old saying only the third tastes Seidla really, especially when Schlenkerla, the taste strongly of smoked meat recalls.

See also

• Steinbier

Individual evidence

1. ↑ Brewing and malting: The malting and brewing process of Aecht Schlenkerla Rauchbier. In: schlenkerla.de. Retrieved August 9, 2016 . 
2. ↑ Traditional brewery with in-house malt house. (No longer available online.) In: brauerei-spezial.de. Archived from the original on August 9, 2016 ; accessed on August 9, 2016 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.  
3. ^ Weyermann®. (No longer available online.) In: weyermann.de. Archived from the original on August 9, 2016 ; accessed on August 9, 2016 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.  
4. ↑ Bamberg smoked beer, traditionally made. In: slowfood.de. Retrieved January 7, 2019 .