What does Rauchbier even mean?  It sounds like an obscure German beer style that your weird uncle drinks by himself during Thanksgiving.  If that’s what you think … you’re probably right.  Rauchbier literally means “smoke beer,” and typically covers any beer that utilizes smoked malt. However, it is most commonly used in lagers.

Before the invention and development of coal-driven malting techniques in the 1600s, malts were dried using wood-burning fires.  With this method, dried malts retained a lot of the smoke flavor during the drying process.  It also made temperature control of the fire very difficult. Hence, most grains were very dark in color and most of the sugars in the malt crystalized, and therefore provided less sugar for yeast during the fermentation process.

Even though this drying process was commonplace back then, there is only one place still associated with Rauchbier:  Bamberg, Germany, and the brewery inside its walls, Schlenkerla.  The earliest records show that the estate existed in 1387 and was first documented in 1405 as a tavern known as “At the Blue Lion.”  Since then, a number of brewers and coopers have owned the building, which presumes that brewing operations were being conducted on-site.

While any kind of beer can utilize smoked grains, the traditional Rauchbier is actually a smoked Märzen (the malty German ambler lager associated with Oktoberfest).  Schlenkerla actually brews several smoked beer styles: the traditional Märzen, Bock, Doppelbock, Lentenbier (unfiltered amber lager), Helles, and even a Weizen (Bavarian wheat beer).

While Rauchbier is not that popular in the United States, much less Fort Worth, you can find some hiding out at your local bottle shop.  The Schlenkerla Märzen is probably the easiest to find year-round at your larger bottle shops like Spec’s or Total Wine.  Seasonally, Alaskan Brewing Co. makes an award-winning Smoked Porter that is highly enjoyable, especially with a year or two of age on it.  Locally, we at Funky Picnic Brewery & Café release our smoked dark lager, Banjo! Banjo! Banjo!!!! in the Fall, made with locally smoked malts from our Fort Worth neighbors at TexMalt.  Rauchbier of any variety also pairs well with smoked meats (especially bacon and sausages) and of course, some delicious Fort Worth barbecue.  It is also very enjoyable with a nice medium-bodied cigar. 

While it might sound odd to you, or downright unappetizing, you owe it to yourself to at least give Rauchbier a try.  You might even like it.