Today we visited Bamberg, a lovely little city on the Main river.
Today was the day of beer and sausages, a visit to the Kolsterbau, one of the oldest (set up in 1533) brew houses in Bamberg. The speciality of the Bamberg master brewers is the so called “smoked beer” aka Rauchbier, which is made by inclusion of malt that is dried and partly caramelised over the open flame in the brewing process. This very dark beer is best consumed when served with a white sausage and sauerkraut.
In all the lovely people at the brewery have given us 3 beers to taste:
- a weizen – blond wheat beer
- a kellerbier
- a rauchbier – the smoked beer
In all, it was a very interesting afternoon. I am not a beer drinker so the finer subtleties of German beers are lost on me.