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The Bamberger Brauerei Spezial is one of the last breweries in Franconia to produce its own malt. In the brewery’s own malt house, the germinated barley is dried in a complex process over a hand-stoked fire. The beech wood is responsible for the special taste, which is burned and emits the aromatic smoke. Fine smoked malt requires a maximum of experience and skill: The fire has to be fed by constantly adding more logs, and the right temperature has to be maintained for a period of 24 hours. The Merz family spares no expense or effort for their wonderful beer!
The smoked malt serves as a flavor-intensive basis for all beer creations from Spezial. A real treat in the range, for example, is the fine Märzen smoked beer.
Despite the pleasant alcohol content of 5.3%, the brewery likes to describe its Märzen as the strongest of its beers. This designation is based on the high proportion of original wort and the full-bodied, malty character of the beer. The Märzen smoked beer is a copper-red beauty with an impressive head of foam and an intense smoky note. Notes of freshly baked bread, red-cheeked apples, caramel and smoked ham complete the flavor profile. A long-lasting finish with bitter hints rounds off the beer enjoyment and makes you thirsty for the next bottle.
Brauerei SpezialWater, barley malt, hops, yeast
