Rauchstack is a smooth, full-bodied smoked ale. The distinctive smoked character, courtesy of wood-fire kilned malts in the recipe, is balanced by rich, malty sweetness. Our friend Thomas at Weyermann Malts in Bamberg, Germany custom-designed the malt profile for this recipe (over breakfast no less!), and we brewed it in tribute to our close ties with them.

Smoked Dunkel
6.9% • Wild Oats No. 43


Rauchbier is a beer style originating in the region of Franconia in Germany. The unique feature of this style is that the malt has been kilned over wood fire (typically beechwood). As a result of this process the malt imparts a pungent smoky character to the beer.


The first impression of Rauchstack is undoubtedly its rich, smoky aroma. The body is luscious and the flavour echoes the smoky scent, giving the sense of a beer that could almost be a meal. The smoke is balanced by malty sweetness. The finish is clean, with some lingering whiffs of smoke.


Rauchstack is a perfect accompaniment to virtually all smoked foods. Try it with bacon, ham, smoked salmon or smoked cheeses.

Technical Specs

  • ALC/VOL: 6.9%
  • INGREDIENTS: Local Spring Water, Organic Barley Malts, Organic Hops,  Brewer’s Yeast.
  • MALTS: Munich, Smoked Malt, Caraaroma, Caramunich, Carafa (All Organic)
  • HOPS: Perle (All Organic)
  • IBU’S: 36
  • OG: 15.0°P
  • FG: 3.5°P
  • SERVING TEMP.: 9-12° C
  • GLASSWARE: Stein