The Versuchsbrauerei

The brewery can produce a 250 liter batch, which translates to a little more than 2 barrels. I have spent most of my time in the brewery or doing brewery related tasks. In the above picture, you can see the Kettle and Lauter Tun.

In the forground, you can see the recipe for Weyermann Schlotfegerla, a dark "smoke beer". Bamberg is the capital of a special beer called Rauchbier. Rauchbier is somewhat of a "historic beer" approximation. In the early days of malting technology, malt was dried directly with smoke. The direct contact with combustion bi-products lent a very smoky flavor to beer.

As you can see in the photo, the Schlotfegerla recipe calls for 27% Rauchmalz. It's like drinking Spanish ham. Schlotfegerla translates to "Chimney Sweeper", which is the company logo.