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In Franconia, especially in the Bamberg area, smoked beer is both traditional and modern: some of the oldest smoked beer breweries in the country are located here. Among them are even breweries that still malt their own malt to this day, using well-established methods. The Schlenkerla and Spezial breweries from Bamberg, for example. With passion and heart and soul, they ensure that tradition is preserved and, through their tireless commitment, bring old craftsmanship into the conversation again and again. And in the glass anyway.
The Hummel brewery from Merkendorf does not malt itself, but brews the finest beers from the purchased grain. A tasty example of their art of brewing and their connection to Franconian brewing history is the Räucherla. The tasty Maerzen is made with smoked malt and scores with 5.5% alcohol content and a full-bodied, dark body.
Hummels Räucherla flows into the glass in a chestnut-brown dipped in copper red and completes its enticing look with a stately crown of creamy, ivory-colored foam. A strong bouquet of smoked ham, campfire, roasted malt, freshly baked bread crust and dried plums rises from the fine-pored splendor. The first drink picks up on the olfactory impressions in a culinary way and complements the potpourri with grassy hop notes, caramel and the subtle acidity of hand-brewed Arabica coffee. The finish crowns the beer enjoyment with a delicately bitter, smoky finish.
Brauerei HummelWater, barley malt, hops, yeast
