Rauchbier: Why Beer Used to Taste Like Campfire

Photo: City Hall in Bamberg, Germany

Long before crisp pilsners and juicy IPAs dominated the beer world, most beer had a smoky edge. Why? Because for centuries, brewers had no choice.

Before modern kilning technology in the 1600’s, malted barley was either air dried or dried over open flames and burnt. In other words: you either had flavourless beer (as most of the flavour comes from the kilning process of cooking the malt) or very smokey beer. In this latter case, beer tasted like campfires, smoked ham, cedar, bacon, or even barbecue.

Then came technological advancement and it spread. By the 18th and 19th centuries, indirect kilning methods allowed brewers to dry malt without exposing it directly to smoke. Most breweries eagerly moved toward cleaner, fresher-tasting styles, and smoky beer nearly disappeared altogether.

Except in one place.

Bamberg: The Spiritual Home of Rauchbier

Today, Bamberg is considered the historic heartland of Rauchbier [pronounced row (as in wow)- beer]. Rauchbier means “smoked beer” in German and it falls under the Märzen beer category, which are amber coloured German lagers. In times past, these beers were dark brown in colour since the malt was burnt.

Legend says a medieval brewery fire accidentally created the style. Romantic? Yes. Historically accurate? Probably not. The reality is a little less interesting: smoke flavour was once unavoidable in brewing, and Bamberg simply never abandoned the old methods.

Traditional Rauchbier often uses beechwood-smoked malt, creating flavours that can range from subtle wood smoke to full-on smoky bacon intensity. Some modern examples experiment with oak, cherrywood, or alderwood smoking techniques as well.

Wait… Why Does This Beer Taste Like Bacon? But It Sure Is Great With Food

That’s the magic — and challenge — of Rauchbier.

For first-timers, Rauchbier can be shocking. Your brain expects beer but suddenly encounters smokey bacon and BBQ. Yet after a few sips, something interesting happens: the beer starts to make sense. The smoke integrates into the malt sweetness and suddenly feels cozy, rustic, and incredibly food-friendly.

Think:

Smoked brisket
Grilled sausages
BBQ ribs
Sharp cheeses
Mushroom dishes
Cold-weather comfort food

Rauchbier is one of the world’s great “beer with food” styles.

The Schlenkerla Website

A visit to the Schlenkerla brewery is high on many beer lovers’ bucket lists. But for those of us who can’t make the journey to Bamberg, even exploring their website is an experience. Filled with ornate calligraphy, dark wood tones, historic imagery, and a distinctly old-world aesthetic, it feels less like stepping into a centuries-old tavern.

Where to Find Rauchbier in Victoria or Vancouver, BC

If this ancient beer style has sparked your curiosity, one of the best places to hunt it down locally is Vessel Liquor Store on Fort Street in Victoria or Denman Beer, Wine & Spirits in Vancouver.

Both are known for carrying an adventurous and thoughtfully curated beer selections. They’re often the strongest spots for finding classic European beer styles alongside modern craft releases.

A New Chapter for SommWine

Speaking of beer…

SommWine is evolving.

Over the coming months, SommWine will officially transition to SommWine, SomeBeer & More — reflecting a broader focus on beverage education, tasting experiences, and hospitality training beyond just wine.

Therefore, starting in Fall 2026, SommWine, SomeBeer & More will begin offering WSET Beer courses alongside its wine programming. That means students in BC will soon have access to globally recognized beer education covering: