| Certain breweries, however, maintained the smoked beer tradition by continuing to use malt which had been dried over open flames. Two tavern-breweries in Bamberg, Germany in particular — Schlenkerla and Spezial — became almost the sole source of smoked beer production for nearly two centuries. Both breweries are still in operation today, alongside five other breweries in the same town. Both dry their malt over fires made from beechwood logs, and produce several varieties of Rauchbier ("smoke beer" in German). |
