Rauchbier, the queen of barbecue beers

The French are true barbecue enthusiasts. As soon as the sun starts shining, the coals begin to crackle. And rightly so — few things are more enjoyable than the irresistible aroma of grilled food in the air. While a blonde pilsner is a classic choice for a sunny barbecue, there is an even better pairing you may not have considered… Intrigued? You should be.

After exploring renowned European beers and breweries such as Mega Moka from Birra Del Borgo and Elysian, as well as La Virgen, the Spanish brewery of the sun, let’s head to Bamberg in southern Germany. This historic Franconian town is home to the legendary Schlenkerla tavern, where the famous Rauchbier is brewed.

Rauchbier – the iconic german smoked beer

If the term Rauchbier means nothing to you, it’s time to expand your beer knowledge beyond classics like Tripel Karmeliet or Duvel — both excellent Belgian beers, of course. Rauchbier is a distinctive bottom-fermented German beer brewed using malts dried over a beechwood fire. This traditional method gives the beer its unmistakable smoky aroma and flavour — an acquired taste that quickly becomes unforgettable.

First brewed in 1678 by Johann Wolfgang Heller in a tavern in Bamberg, Rauchbier is still served in the very same historic location today. A visit to this unique tavern explains why the label of Aecht Schlenkerla Rauchbier features Gothic script on parchment-style artwork — the setting is truly extraordinary. In 1877, the brewery passed into the hands of Andreas Graser. Due to a slight disability in his arm, he had a distinctive swinging gait known locally as “Schlenkern”. Over time, locals began referring to the tavern as Schlenkerla, a name that endures to this day.

The traditional smoking technique

The signature flavour of Rauchbier comes from its beechwood-smoked malt. This ancient technique is comparable to the peat-smoking process used in certain Scottish and Islay whiskies. What makes Schlenkerla unique is that it still dries its malt in traditional smokehouses and matures its beer in centuries-old cellars carved deep beneath Bamberg — some dating back over 700 years.

Today, smoked beers are brewed around the world, including Bravoure from De Dochter Van de Korenaar and Emelisse Smoked Porter. However, if there is one smoked beer range you must try, it is Aecht Schlenkerla. Begin with the Lagerbier, continue with the Weizen, and finish with the Märzen to fully appreciate the progression of smoky intensity without overwhelming your palate.

With these exceptional smoked beers in hand, your next barbecue will reach an entirely new level of flavour and authenticity.