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Rauchbier

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[[Category:Beer styles]]
 
[[Category:Beer styles]]
 
[[Category:Lager styles]]
 
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[[Category:Ale styles]]
 
[[Category:Wheat beer styles]]
 
 
[[Category:German beer styles]]
 
[[Category:German beer styles]]
 
[[Category:Smoked beer styles]]
 
[[Category:Smoked beer styles]]

Latest revision as of 14:47, 15 October 2007


Rauchbier is a style of lager traditionally brewed in the city of Bamberg in Germany, which uses rauchmalz, malted barley smoked with wood (usually beechwood) to impart a smoky flavor and aroma to the finished beer.

Contents

History of Rauchbier

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Types of Rauchbier

The most widely available styles of Rauchbier are Märzen-style moderately dark lagers. However, other styles of smoked beers are also produced in Bamberg and other places.

Helles Rauchbier

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Märzen Rauchbier

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Bock Rauchbier

Also known as a Fastenbier due to the tradition of tapping it during Lent, this beer features rich, malty bock-like flavors along with the signature Bamberg smokiness.

Weiss Rauchbier

A wheat-based rauchbier, Weiss Rauchbier is the only style of rauchbier regularly brewed as an ale, in this case with a Weizen yeast.

Brewing Rauchbier

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Making Rauchmaltz

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Competition Styles

The BJCP defines a single style of Rauchbier, and the GABF style guidelines recognize multiple variations.

BJCP Style Guidelines

Called simply "Classic Rauchbier", the BJCP's Rauchbier category defines a Märzen-style smoked beer.

Classic Rauchbier

22A. Classic Rauchbier Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 20-30 SRM: 14-22+ OG: 1.050-1.056 FG: 1.012-1.016 ABV: 4.8-6%
Aroma: Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt character can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e. when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.
Appearance: This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Deep amber/light copper to dark brown color.
Flavor: Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt character can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e. when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.
Mouthfeel: Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.
Overall Impression: Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt character can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e. when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.
History: A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).
Comments: The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer as the entry category.
Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.
Commercial Examples: Schlenkerla Rauchbier Märzen, Kaiserdom Rauchbier

GABF Style Listings

The GABF guidelines, by contrast, list multiple styles of Bamberg-style smoked beer.

Bamberg Style Helles (Smoke) Rauchbier Lager

19A. Bamberg Style Helles (Smoke) Rauchbier Lager
GABF Style Listing (2007)
Helles Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. This is a medium-bodied, smoke and malt-emphasized beer; with malt character often balanced with low levels of yeast produced sulfur compounds (character). This beer should be perceived as having low bitterness. Certain renditions of this beer style approach a perceivable level of hop flavor (note: hop flavor does not imply hop bitterness) and character but it is essentially balanced with malt character to retain its style identity. Helles Rauchbier malt character is reminiscent of freshly and very lightly toasted sweet malted barley. There should not be any caramel character. Color is light straw to golden. Noble-type hop flavor is low but may be perceptible. The aroma should strike a balance between malt, hop, and smoke. Fruity esters, diacetyl, and chill haze should not be perceived.
Original Gravity (ºPlato): 1.044-1.050 (11-13 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008-1.012 (2-3 ºPlato)
Alcohol by Weight (Volume): 3.8-4.4% (4.5-5.5%)
Bitterness (IBU): 18-25
Color SRM (EBC): 4-5.5 (8-11 EBC)


Bamberg Style Märzen (Smoke) Rauchbier Lager

19B. Bamberg Style Märzen (Smoke) Rauchbier Lager
GABF Style Listing (2007)
Rauchbier Märzen should have smoky characters that range from detectable to prevalent in the aroma and flavor. Smoke character is neither harshly phenolic nor acrid, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. The beer is generally toasted malty sweet and full-bodied with low to medium-low hop bitterness. Noble-type hop flavor is low but may be perceptible. The aroma should strike a balance between malt, hop, and smoke. Fruity esters, diacetyl, and chill haze should not be perceived.
Original Gravity (ºPlato): 1.048-1.060 (12-15 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.012-1.016 (3-4 ºPlato)
Alcohol by Weight (Volume): 3.6-5% (4.5-6.3%)
Bitterness (IBU): 20- 35
Color SRM (EBC): 10-20 (20-40 EBC)


Bamberg Style Bock (Smoke) Rauchbier Lager

19C. Bamberg Style Bock (Smoke) Rauchbier Lager
GABF Style Listing (2007)
Bamberg-style Bock Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. The Bock beer character should manifest itself as a strong, malty, medium- to full-bodied with moderate hop bitterness that should increase proportionately with the starting gravity. Hop flavor should be low and hop aroma should be very low. Bocks can range in color from deep copper to dark brown. Fruity esters should be minimal. Diacetyl, and chill haze should not be perceived.
Original Gravity (ºPlato): 1.066-1.074 (16.5-18 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.018-1.024 (4.5-6 ºPlato)
Alcohol by Weight (Volume): 5-6% (6-7.5%)
Bitterness (IBU): 20-30
Color SRM (EBC): 20-30 (40-60 EBC)


Bamberg-Style Weiss (Smoke) Rauchbier

19D. Bamberg-Style Weiss (Smoke) Rauchbier
GABF Style Listing (2007)
Bamberg-style Weiss Rauchbier should have smoky characters that range from detectable to prevalent in the aroma and flavor. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. The aroma and flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove- or nutmeg like and can be smoky or even vanilla like. Banana like esters are often present. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated and very highly carbonated and a medium- to full-bodied beer. The color is very pale to pale amber. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel and may be appropriately very cloudy. No diacetyl should be perceived. (Brewer may indicate a desire that the yeast be either poured or not poured when the beer is served)
Original Gravity (ºPlato): 1.047-1.056 (11.8-14 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.9-4.4% (4.9-5.5%)
Bitterness (IBU): 10-15
Color SRM (EBC): 4-11 (8-22 EBC)