Rauchmalz (Smoked Malt) a.k.a. Smoked Malt

Beechwood-smoked malt, the soul of Bamberg Rauchbier.

What it tastes like

Rauchmalz is malt that has been kilned over open beechwood fires, infusing the grain with smoke. The result is unmistakable — bacon, campfire, smoked ham, BBQ. Used at 100% it produces Bamberg's traditional Rauchbier (smoked lager). Used at 5-30% it adds smokiness to porters, stouts, and rye beers.

beechwood smokebaconcampfiresmoked ham

Best in these styles

Rauchbier smoked porter smoked rye

Tasting Tip

Schlenkerla Rauchbier Märzen is 100% Rauchmalz and the reference. It's polarizing on first taste, mesmerizing on the third.

For brewers — technical profile

Color (Lovibond)

2–6 °L

Color (EBC)

4–12

Max Use

100% of grain bill

Diastatic Power

Moderate to high

Where to source

Maltsters that produce or distribute this grain:

Weyermann Specialty Malts

Germany · Bamberg

History

Smoked malting was the standard everywhere until indirect-fired kilns appeared in the 1700s. Bamberg's Schlenkerla and Spezial breweries kept beechwood-fired kilning alive, and the style was rediscovered globally in the late 20th century craft revival.