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A mouthful of rauchbier can create the sense of cognitive dissonance. Rauch (pronounced “rowk”), or smoke, is one of the most ancient accents in our culinary experience—but it tends to evoke meat, rather than beer, in our brain. We associate the flavor of certain woods in our mind with the meats they’re typically smoked over—hickory and ham, alder and salmon. Then, when we encounter them in a different context—hickory-smoked malt, say—our minds get confused. Beyond the dissonance, smoke is a strong, unfamiliar flavor one can’t ignore in a beer. For both reasons, people often abandon a glass after just having three or four sips. 5.1%

Schlenkerla Rauchbier - Smoked Beer


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