Bamberg Weiss Rauchbier

Bamberg Weiss Rauchbier is an German Ale beer style. Brewers Association category: Bamberg-Style Weiss Rauchbier. It typically presents as pale to chestnut brown.

Notes: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel. Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness (IBU) 10-15 • Color SRM (EBC) 4-18 (8-36 EBC) BELGIAN AND FRENCH ORIGIN ALE STYLES

ABV: 4.9%-5.6%
IBU: 10-15
COLOR / SRM SCALE: 4-18
OG: 1.047-1.056
FG: 1.008-1.016

Alcohol & Bitterness

ABV:4.9%-5.6%

ABW:3.9%-4.4%

IBU:10-15

Perceived Bitterness:

Low

Color & Appearance

Color:

Pale to chestnut brown

SRM:4-18

EBC:8-36

Clarity:

If served with yeast, appearance may be very cloudy.

Gravity & Body

Original Gravity:1.047-1.056

Original Gravity °P:11.7-13.8

Final Gravity:1.008-1.016

Final Gravity °P:2.1-4.1

Body:

Medium to full

Flavor Profiles

Malt Profile:

In darker versions, a detectable degree of roast malt may be present without being aggressive. Smoky malt aroma and flavor, ranging from low to high, should be present. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness.

Hop Profile:

Not present

Fermentation Character:

The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla, and smoke. Banana esters are often present at low to medium- high levels. No diacetyl should be perceived. Weissbiers are well attenuated and very highly carbonated.

2026 Brewers Association Beer Style Guidelines used with permission of Brewers Association .

No beers have been reviewed in this style.