Schlenkerla Rauchbier Märzen

Called Märzen because traditionally this beer was brewed in March to be matured in cool cellars throughout the summer to be ready for drinking from October onward.  It’s brewed all year round, nowadays, but it’s still a full-bodied brew ideally suited to autumn and winter consumption.

A speciality of Bamberg – the Bavarian capital of brewing – this dark, bottom fermented beer is brewed with with beechwood smoked malt and fermented in traditional oak casks. It’s the smokiest Rauchbier (smoke-beer) that we’ve ever tasted, somewhere between the aromas of a log fire and the flavour of artsan smoked ham. Extraordinary and delicious!