Some say that in older times all beers were smoked, as grains used to be dried above fire, when producing malt. Due to this, malt absorbed the smoke which was later transferred to the beer. From German the word “Rauch” means smoke, thus the name of the style “Rauchbier” - smoked beer. Today, we use malt that is being smoked by using the same method, by German maltsters, in order to give our Rauchbier an amazing touch of smokiness. Its an easy to drink lager with a nice hint of smokiness and light caramel.