Rauchbier: Difference between revisions
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The origins of Rauchbier lies with breweries in the region of Franconia in northern Bavaria which traditionally dried the [[barley]] over fires fueled by beech trees from local forests. The resulting pungent [[malt]] imparted an assertively smoky aroma and flavor to the beer from which it was made. The smoked [[lager]] generally features a very malty framework on which the intensely smoky character will not become overbearing. Rauchbiers are still brewed in the traditional manner by many of the breweries centered around the town of Bamberg, though enterprising brewers in other parts of the world have begun to make similarly styled beers. | The origins of Rauchbier lies with breweries in the region of Franconia in northern Bavaria which traditionally dried the [[barley]] over fires fueled by beech trees from local forests. The resulting pungent [[malt]] imparted an assertively smoky aroma and flavor to the beer from which it was made. The smoked [[lager]] generally features a very malty framework on which the intensely smoky character will not become overbearing. Rauchbiers are still brewed in the traditional manner by many of the breweries centered around the town of Bamberg, though enterprising brewers in other parts of the world have begun to make similarly styled beers. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:09, 20 January 2007
The origins of Rauchbier lies with breweries in the region of Franconia in northern Bavaria which traditionally dried the barley over fires fueled by beech trees from local forests. The resulting pungent malt imparted an assertively smoky aroma and flavor to the beer from which it was made. The smoked lager generally features a very malty framework on which the intensely smoky character will not become overbearing. Rauchbiers are still brewed in the traditional manner by many of the breweries centered around the town of Bamberg, though enterprising brewers in other parts of the world have begun to make similarly styled beers.