Following century old recipes all malts made at the Schlenkerla brewery are dried by wood fire. While for the classic “Aecht Schlenkerla Rauchbier” traditionally beech has been – and still is – used, the malt for “Schlenkerla Oak Smoke” is kilned with oak wood. The resulting Oak Smoke Malt has a smoother and more multi layered smoky note than the intensely aromatic Beech Smoke Malt. The hence complex smokiness in “Schlenkerla Oak Smoke” is paired with the multifaceted bitterness of finest Hallertau aroma hops.
The hearty, smoky character of these beers makes them exceptional food beers. They pair beautifully with all manner of smoked meats, cheeses, and fish, and will impart a delicate smokiness into non-smoked foods.
Excellent balance of sweet malt and smoke. Smoke replaces hops as the dominant malt balance. Keeps the sausage taste as you go. Fruit in the middle. Much more quaffable than expected.
This rauchbier is the perfect compliment to the Bamberg Onion, a delicacy created by the brewery owners' family generations ago and still served at the Schlenkerla Tavern in Bamberg. The Bamberg Onion is stuffed with a ground meat filling and slowly roasted.