Rauchbier
From Wikibeerspot
Rauchbier in its simplest terms is German Smoked Beer.
From WIkipedia:
"Two tavern-breweries in Bamberg, Germany in particular — Schlenkerla and Spezial — became almost the sole source of smoked beer production for nearly two centuries. Both breweries are still in operation today, alongside seven other breweries in the same town. Both dry their malt over fires made from beechwood logs, and produce several varieties of Rauchbier ("smoke beer" in German)."
The color should be light copper to dark brown. The aroma should have a combination of smoke and malts. The smoked aroma should be very notable though. The smoke character is usually bacon-like and "woody". The taste follows the aroma. There should be a blend of smoke and malts, with the smoke flavors obvious. Smoked cheeses are similar in tone. There should also be a slight malt sweetness apparent. Hop bitterness should be minimally apparent in both aroma and taste. The feel should be medium bodied. ABV ranged from 4.8% to 6%. IBUs range from 20 to 30.
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