Rudolf Schuster

I have poured Rauchbier at a family-run tavern for most of my working life, so explaining Bamberg's smoked beer still feels like showing people my own trade rather than a tourist attraction. On camera I stay close on the oak casks, explaining how the smoking process gives the beer its distinctive taste. My second session moves to a different brewery that traces its licence back to the fifteenth century, where I explain what separates it from its smoked rival across town. I keep an easy, storytelling pace suited to an unhurried evening of beer history.