Literally translated – smoked or smoky beer. Different varieties can be taken as a basis – helles, bock, even wheat weissbier, but only smoked Märzen is called rauchbier. As the name implies, the production technology involves smoking malt (most often on beech wood), but the degree of smoke is not standardized and depends on the manufacturer.
The beer is fully attenuated, malty, with a distinct smoky flavor. Some varieties have sweetish toasty tones, hop flavor may not be felt.
Rauchbier is very dark, even brown, foams a lot, the “cap” is dark cream.
The smoky malt balance can shift to either side depending on the brand. The style is very malty (as is Märzen), but the finish is dry and the beech smoke can show through tones of bacon. If hops are felt, then in addition to bitterness, it manifests itself with floral and spicy notes.
Rauchbier should not have a burnt, burnt flavor, be harsh or tart. All malt or part of it is smoked, but not less than 20%. Yeast and hops of German origin are used for production.
Strength: 4.8-6%.
Density: initial 1.050-1.057, final 1.012-1.016.
Bitterness Index: 20-30 IBU.
Color: 12-22 SRM.