English Pronunciation: row-ch-beer
The term Rauchbier simply means "smoke beer" in German. The ancient kilning method of drying green brewer's malt over an open fire had the grains picking up smoky flavors, that were then passed on to the beers. Today's "clean" malt is dominant in brewing, and old-style "smoke beers" are a novel throwback to a time gone by. Most Rauchbiers, like most Bavarian beers, are barley based lagers. Rauchbier can be dark amber or opaque, the alcohol strength ranges from 4.8 to 6.5% by volume.