All About Beer Magazine

The origins of rauchbier lie with breweries in the region of Franconia in northern Bavaria, which traditionally dried the barley over fires fueled by beech trees from local forests. The resulting pungent malt imparted an assertively smoky aroma and flavor to the beer from which it was made. These smoked lagers generally feature a very malty framework on which the intensely smoky character will not become overbearing. Rauchbiers are still brewed in the traditional manner by many of the breweries centered around the town of Bamberg, though enterprising brewers in other parts of the world have begun to make similarly styled beers.

Interpreting the 100-point Scale

Consumers can translate the point score to the following quality bands:

Point Range	Quality Band
96-100 points	Platinum
90-95 points	Gold
85-90 points	Silver
80-84 points	Bronze
Less than 80	Not Recommended

Legend

= Brewpub
ABV = Alcohol by volume
Date denotes the date on which the beer was tasted

90 Smoke Ale, Rogue Ales (OR). 7% ABV (9/09)
Slightly hazy orange amber color. Aromas of dried smoked ham and rye toast follow through on a supple entry to a dryish medium-to-full body with hints of baked apple and roasted nuts. Finishes with a crisp, dried citrus and earthy hop-accented fade. A nicely balanced, understated smoked beer that will go fantastically with sausages and a sharp cheeses.

86 Ludwig’s Revenge, Roy-Pitz Brewing Co. (PA). 5.27% ABV (9/10)
Dark brown color. Crispy bacon and roasted nut aromas and flavor with a bouncy, dry light-to-medium body and zippy, straw kissed finish. Nice hint of smoke and easy drinking.