The brewery says
250 years ago virtually all beers were smoked ... but with the dawning of the industrial revolution most of the smoke lifted. However, in the German town of Bambert the flame has quite literally been kept alive and to this day the town's brewers produce world-renowned beers brewed with their own special rauchmalz (beechwood smoked malt).
We've taken our best porter recipe and added a good measure of that same Bamberg Rauchmalz. The smoke mingles beautifully with the rich, dark, roased chocolate flavours of the porter without being overpowering. Although it pairs extremely well with smoked seafood barbeques, strong cheeses and hearty stews, its food friendliness isn't limited to savouries; chocolate and caramel based desserts are great comanions too! Trust us; it really isn't as crazy as it sounds.