German Brewers Are Reviving a Historic Beer Style by Smoking Hops
"A centuries-old Bamberg brewpub dating back to 1405, located in the heart of the Altstadt, renowned for a wide range of Rauchbiers whose malts are kilned over oak, cherrywood or alderwood (rather than the region's typical beech). Offerings run from subtle, smoky hints to bold bacon-like smoke; a gentle introduction is a very low-alcohol “small beer” brewed with second-use malts to produce subdued smoky flavor and just 0.9% ABV. The tavern also integrates smoked malts into food — including smoked-malt bratwurst and a flaky vegetarian pastry — making it a focal point for Bamberg’s smoked-beer and smoked-food traditions." - Adam H. Callaghan
