After barley is malted for brewing, it needs to be dried. In especially wet, cloudy climates, wood fires were often used until the mid 1800s when gas fired kilns became the standard. Those malts acquired the smokey flavors and aromas of the wood used in the drying process. Only in Bamberg did they reject "new" technology and absolutely embrace smoked beers. When planning our sixth German beer in as many weeks, we imported beechwood smoked Rauchmalt from Bamberg. Paired with Munich malt, the combination of toasty maltiness and smoke fire combine to create the perfect finish to our bier tour of Germany. Very smooth and drinkable, the rauchmalt smoke gives the impression of smoked meats without the heaviness normally associated with such a complex beer. Prost!