This is our homage to a rauchbier from Bamberg in Franconia, with the smoky flavour coming from the drying of the malt over a beechwood fire. We use a blend of four different kinds of malt and add noble german hops in the boil, fermenting it with our house lager yeast, and cold-conditioning it for 45 days. The end result is a satisfyingly rich but very drinkable deep amber beer that’s perfect for the colder autumn evenings. It also makes a great match for a traditional Sunday roast!