Tasting

What does Bamberg Rauchbier taste like, and how should you drink it? The nose brings smoke first, then the palate finds malt, caramel, and a faint bitterness. The finish is dry and long. Newcomers often need half a glass before the smoke stops tasting foreign.

One example is the Aecht Schlenkerla Rauchbier Märzen, which, according to the brewery, is poured from the wooden cask at the tavern on Dominikanerstraße. A second is Spezial Rauchbier from Brauerei Spezial, in business since 1536. As a smoke-free counterpoint, try the Kellerbier 'U' from Mahrs Bräu.

In the tavern, the beer is served in a Seidla, a glass with a handle holding half a liter. At the Schlenkerla tavern, it flows straight from the cask into the mug. At the cellar gardens, a stone mug often sits on the table, keeping the beer cool longer.

The right temperature for Rauchbier is around 8 to 10°C (46–50°F), so not ice-cold. Chill it too much and the smoke nearly vanishes; at room temperature, the beer turns heavy. The style guidelines don't specify a serving temperature — that's a matter of experience.

With cask beer poured from wood, the beer flows into the glass with little pressure. The head stays thin, and many find the beer softer than from the bottle. A Bamberg saying has it that you really start to taste the beer by the third Seidla. That's a figure of speech, not a drinking recommendation.