Rauchbier

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Rauchbier

Description:
The Rauchbier style is an old German beer style, its origins go back to the 1500's and to the district of Franconia and the town of Bamberg. It's typically of dark colour and has similarities of the Oktoberfestbier. Green malts are literally dried over an open fire of beech wood, imparting a unique smokiness ("rauch" is German for smoke), the usage of which produces beers of an acquired taste. Imagine a smokiness so robust, so assertive, that it tastes of spiced, smoked meat.

Average alcohol by volume (abv) range: 4.0-7.0%

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Food Pairing:
Cuisine (Barbecue, German) Cheese (peppery; Monterey / Pepper Jack, sharp; Blue, Cheddar) Meat (Beef, Smoked Meat, Game, Grilled Meat, Salmon)

Glassware:
Mug (or Seidel, Stein), Stange (Slender Cylinder)

Temps:
Cellar @: 40-45°F
Not recommended for extended cellaring, unless ABV exceeds average range
Serve @: 50-55°F

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