Bamberg-Style Maerzen Rauchbier
BJCP Comparable Category: 6B - Rauchbier
This is the description of how the Bamberg-Style Maerzen Rauchbier style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Bamberg-Style Maerzen Rauchbier beer style.
- Body: Full
- Malt Flavors & Aromas: Sweet toasted malt aroma should be present. Medium-low to medium toasted malt sweetness should be present. Aroma and flavor of smoked beechwood ranges from very low to medium. Smoke ﬂavors should be smooth, without harshness. Aroma should strike a balance between malt, hop and smoke.
- Hop Flavors & Aromas: Hop aroma and ﬂavor is very low to low, derived from noble-type hops.
- Fermentation Characteristics: Fruity esters and diacetyl should not be present
- Common Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.
- Commercial Examples: Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen
Brewing Properties of Bamberg-Style Maerzen Rauchbier
The functional properties of brewing Bamberg-Style Maerzen Rauchbier beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|5.1 - 6.0%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|18 - 25 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–4 - 15 SRM
(8 - 30 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.050 - 1.060|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.012 - 1.020|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.