Prior to modern kilning techniques, nearly all malts were either air/sun dried or dried over an open flame, where the malt would take on some of the smokey charactaristics  to be passed on to the resulting bier. Several brewers in the Franconian city of Bamberg, in northern Bavaria, carry on this tradition.

Our Rauchbier is a softer tribute to those smoked beers, built upon a Märzen style lager, that is still easily drinkable with hints of smoke and caramel.