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Bottle Detail Large bonfire
Samuel Adams

Bonfire Rauchbier®

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This sultry brew is big and bold with a smoky character and smooth malty finish.

#SamAdamsBeer

HOP VARIETIES

Spalt Spalter Noble Hops

MALT VARIETIES

Samuel Adams two-row pale malt blend, Caramel 60, Special B, and smoked malt

YEAST STRAIN

Bottom-fermenting Lager

COLOR

Dark reddish amber, SRM: 39

SPECIAL INGREDIENTS

ALC. BY VOL/WT

5.7% ABV - 4.4 ABW

IBUs

19

CAL PER SERVING

213

AVAILABILITY

Not Currently Brewed

TASTING VIDEO


TASTING NOTES

smoke
Drying/roasting/smoking malt imparts smoky characteristics.
bacon
A blend of malts provide hints of caramel & toffee sweetness similar to bacon, but this beer is not made with bacon.

Every Craft Beer

Has a Story

  • THE TOOLS

    The signature character of our Bonfire Rauchbier comes from its combination of specialty malts.  Special B and caramel malt create notes a roasty malt sweetness with notes of toffee.  Added another dimension of flavor, is the smoked malt that gives the brew a deep smokiness that perfectly balances the sweetness.

  • THE TRADE

    Rauchbiers (smoke beer in German) are lagers which bottom ferment at cooler temperatures which help smooth our any rough edges in the brew.  The generous portion of smoked malt as part of the grist bill  gives Bonfire Rauch its distinctive character and flavor.

  • THE LEGACY

    Prior to the practice of kiln drying, barley was dried either by sunlight or over a flame.  The grains were suspended high enough for the fire’s heat where the smoke could pass through without burning the malt.  As a result, this process imparted a distinct smokiness in the malt that was prevalent in many beer styles at the time.  Since then, kiln drying has replaced this method and the smokiness was removed from most beer styles.  The exception has been in the Rauchbiers of Germany where the smoke remains as the hallmark of the style.

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