Smoked beer, also known as rauchbier, is characterized by its smoky flavor, which comes from using malted barley dried over an open fire during the brewing process.
But how did this red hot idea come to be? Let’s look at the style’s history.
The Burning History of Smoked Beer
Before Daniel Wheeler developed the drum kiln in 1888, maltsters dried their grains by lighting wood or coal fires beneath them. His invention would eventually provide better control of the drying process. But we aren’t there yet! So brewers had to accept some level of smoky flavor on all malts used.
Even after the drum kiln hit the scene, people still continued to produce smoked beer because when done right it can be delicious and a great food pairing beer.
How to Brew a Great Smoked Beer
With smoked beer, controlling the smoked malts is essential to ensure it complements, rather than overwhelms, the beer. You don’t want your beer to taste like campfire.
But how much smoked malts? That’s harder to pin down!
Smoked grain has a shorter shelf life compared to other malts. As a result, from batch to batch the malt’s smoke character might vary.
To counter this, brewers tend to smoke smaller malt batches so they can keep a close eye on the levels without overproducing it.
Style Profile and Characteristics
The BJCP classifies the style under category number 6, “Amber Malty European Lager.”
Color can range from a light copper to a dark brown.
The beer should have a slightly toasted, rich, malty flavor characteristic of a Marzen. A smoky, ham- or bacon-like note is acceptable at higher levels, as long as it doesn’t taste greasy. The malt can also create a rich, even sweet palate, but the finish should be semi-dry to dry.
Pairing Pro Tips
It may be tempting to serve with smoked meat, but that may be too much smoke on smoke for some.
You can turn to the grill for a similar flavor profile albeit less overpowering.
Bratwursts are a classic pairing for this German-style beer, but steak, fish, chicken, and pork ribs also complement its smoky notes.
For cheeses, choose those with strong flavors and maybe hints of smoke. Blues, aged Cheddars, parmesan, Gouda (smoked or non-smoked) and Monterey Jack.
For dessert, you can’t go wrong with a campfire favorite; smores. Other sweet considerations include bread pudding, gingerbread cookies or grilled pineapple upside down cake.
Cheers!