It was wonderful in the 1700's when clean tasting malts became available, but malt dried over wood fires never disappeared. The heart of "Smoked" beer lies in Bamberg, Germany where Rauch Bier is the choice drink! Beech wood is gathered from the surrounding forests and used to fuel the smoke houses where the malt is dried. The resulting beers are light to dark brown, with quietly intense smokiness backed by malt in the nose. In Rauch Bier, rich malty smoke dominates the palate, with an undertone of fruity notes, and the beer finishes nice and dry. These beers are assertive, unique, and fascinating, but are surprisingly delicious!