Smoked beer

When smoked beer is called a flavor of beer, which is produced by use of smoked malt. The characteristic smoky flavor reminiscent of smoked meat. For production reasons were formerly many beers smoke beers, today they are considered specialty, for example, in Bamberg.

Legend

On the origin of the smoke beer, there are some legends: So in a fire at a brewery to the stored malt have been traversed by smoke. The brewer - as poor as he was - had the smoky brew still sell and contrary to expectations, this tasted the customer so well that it was henceforth brewed as a separate type of beer.

Production

In fact, were once many beers smoke beers. The reason lies in the production of malt: The malt must be dried for beer production. In addition to sun drying, which in all regions was climatically possible, without an open wood fire in support of the kiln was used. Heat and smoke poured through the green malt lying on the kiln, deprived him so the moisture and made ​​it at the same time durable. During the industrialization of new techniques were developed that allowed the use of special heaters based on fossil fuels such as coal and oil. Since these methods were expensive and easier to handle, they gradually supplanted the old Rauchdarren.

Manufacturer

While other breweries surrounded on non- smoky beers after the invention of smokeless malt, the old tradition of the breweries in Bamberg specialty and Schlenkerla was preserved through to the present day. That is why it is called today the world in beer experts often from the " Bamberg smoked beer ". The taste of smoked beer is used to, and according to an old proverb only tastes the third Seidla really, especially when Schlenkerla, the remembers the taste strongly of smoked meat. Schlenkerla and special each have their own maltings and select their smoked malt for personal use today itself forth.

For some time Breweries smoked malt may be received from industrial Handelsmälzereien. Therefore smoked beer has experienced in recent years a renaissance, especially in the U.S.. Some breweries around Bamberg put back beers "with a hint of smoke " come from, these include the rock Trunk ( brewery Hartmann, Scheßlitz - Würgau ), the deer Trunk ( Brauerei Kraus Hirschaid ), the Querkerla ( Staffelberg Brau, Bad Season stone Loffeld ) and the Posthörnla (brewery honey, Litzendorf - Tiefenellern ). In the U.S. today there are many small breweries that produce smoke seasonal beer, such as the Black Forest Brewhaus in Farmingdale (New York State ). In "Smoke Beer home country " Franken there (again) several manufacturers, the Memmelsdorfer breweries Three crowns and Hummel in Merkendorf ( Räucherla and Räucherator ). Other breweries that produce smoke beer in Germany are: Brewery Fischer ( Hochstadt an der Aisch - Greuth ), brewery Goeller ( Zeil am Main ), brewery Grosch ( Rödental ), Brewery Imperial (Bamberg - Gaustadt ) (for export, is not in Bamberg sold ), brewery Kundmüller ( Viereth -Trunstadt -Weiher ), brewery Rittmayer ( Hallersdorf ), Kaiser Bräu from Neuhaus an der Pegnitz (under the name Veldensteiner Räucherl ) and the Allgäu Brauhaus (under the name Altenmuenster stone beer).

In Berlin, the Eschenbräu in Wedding Rauchbier ago, in Dresden's Neustadt brewery Schwingenheuer. Also in Husum on the North Sea a mild smoked beer is brewed since 2008, also smoked beer is also available in the Ricklinger Landbrauerei.

In Argentina, smoked beer is made by Bamberger brewing in a small brewery. This is the brewery El Bolson from the town of El Bolson in the province of Río Negro. In addition, there is also a Japanese brewer of beer smoke. This is located in the northern prefecture of Akita, in Tazawako. The beer is popular in gourmet circles. The label on an old view of Bamberg is shown. A further smoke beer in Japan is brewed by the brewery Fujizakura Kogen Beer Fujikawaguchiko at the foot of Mount Fuji. This beer is also called the "smoke". The Siebensternbräu in the 7th district of Vienna offers year-round to a traditional smoked beer brewing. Seasonal and smoke a wheat and a smoke Bock with 6.2% alcohol and 16.2 ° original gravity are offered. In Slovakia, smoked beer is brewed according to Bamberger brewing in the family brewery Pivovar ERB in Banská Štiavnica. The smoked beer has 12 % original wort and 5% alcohol, is used smoked malt from Bamberg.

In recent years, the variety of flavors of smoke beer has been extended: the Schlenkerla brewery offers a top-fermented wheat and smoke a seasonal unfiltered smoky lentbeer to. In addition, both offer Bamberger breweries to traditional Bock beer season from mid- October to mid-November, a smoked beer - Bock. The Schlenkerla also has the world's only smoked beer whose malt is dried oak: " Schlenkerla Oak " is served only in December as Doppelbock.