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Smoked beer and Bamberg belong together like potatoes and quark, raspberries and cream, white sausages and mustard, Sunday and blue sky or wheat beer and Munich. The cathedral city is known all over the world for its wonderful, strong and intense smoked beer and has been producing the specialty for hundreds of years. Roasted malt is responsible for the dark color ranging from chestnut to mahogany and the unmistakable smoke aroma. After germination, the grain is dried over beech wood and this process gives it its great taste. This process used to be common because there was no other way to dry the grain, but as technology has advanced, the practice has been gradually forgotten.
Two breweries in Bamberg still produce malt this way, but recently there has been another way of producing smoked beer. Gardener and young brewer Kris Emmerling has caused a sensation on the beer scene with a revolutionary new technique: Instead of smoked malt, he uses smoked hops for his smoked beer.
This type of hop processing is brand new and will make a difference in terms of smoked beer. The first smoked beer with such hops is smoked hops. The newly launched Franconian classic appears in a limited edition and brings gentle smoky notes, caramel tones and fine fruit into your glass.
Hopfengarten BambergBrewing water, barley malt, yeast, hops, pumpkin
