When malt is kilned over an open flame, the smoke flavor becomes infused into the beer, leaving a taste that can vary from dense campfire, to slight wisps of smoke. This style is open to interpretation by individual brewers. Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties. Originating in Germany as rauchbier, this style is open to interpretation by U.S. craft brewers. Classic base styles include German-style Marzen/Oktoberfest, German-style bock, German-style dunkel, Vienna-style lager and more. Smoke flavors dissipate over time.