In the Bavarian town of Bamberg they still kiln their malt over beechwood fires. The malt absorbs the flavor of the woodsmoke and imparts it, in turn, to the beer. Even when brewing hefeweizen the barley malt portion of the grist is smoked, yielding a beer that combines that smokiness with the clove and banana flavors of hefeweizen. Our Doppelbock version has all this and more, adding a hefty 8% alcohol by volume and a robust body to tie it all together.