{"id":47079,"date":"2024-11-19T09:44:14","date_gmt":"2024-11-19T13:44:14","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47079"},"modified":"2026-06-26T18:21:00","modified_gmt":"2026-06-26T22:21:00","slug":"schlenkerla-tavern-historical-journey-origin-smoked-flavor-german-beer","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/schlenkerla-tavern-historical-journey-origin-smoked-flavor-german-beer\/","title":{"rendered":"Schlenkerla Tavern: A Historical Journey to the Origin of Smoked Flavor in German Beer"},"content":{"rendered":"<div id=\"thebe-2767573525\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>In the old town of <a href=\"https:\/\/es.wikipedia.org\/wiki\/Bamberg\" target=\"_blank\" rel=\"noopener\">Bamberg<\/a>, a corner of Upper Franconia steeped in history and declared a UNESCO World Heritage Site, stands Schlenkerla \u2014 a tavern that is without doubt far more than a simple beer establishment.<\/p>\n<figure id=\"attachment_33927\" aria-describedby=\"caption-attachment-33927\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-33927 size-full\" title=\"Burning beechwood\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Madera-de-haya-ardiendo.jpg\" alt=\"Burning beechwood\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Madera-de-haya-ardiendo.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Madera-de-haya-ardiendo-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Madera-de-haya-ardiendo-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-33927\" class=\"wp-caption-text\">Burning beechwood<\/figcaption><\/figure>\n<p>It is the epicenter of the Rauchbier beer style, a variety that has survived centuries of cultural and technological change.<\/p><div id=\"thebe-355941747\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>Its walls, blackened by centuries of smoke, and its distinctive medieval fa\u00e7ade stand as silent witnesses to a brewing tradition that dates back to 1387.<\/p>\n<div id=\"thebe-1093716079\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>The Origins of Smoked Beer<\/h2>\n<p>In some tourist circles it is mistakenly claimed that Schlenkerla invented smoked beer by accident, when after a fire at the brewery they decided to use the charred malts rather than discard them.<\/p>\n<p>But contrary to this debunked story, Schlenkerla did not invent smoked beer by accident \u2014 the real question is who invented beer without the need for smoke.<\/p>\n<p>In <a href=\"https:\/\/www.thebeertimes.com\/the-beer-bang-theory-la-cerveza-como-origen-de-la-agricultura-y-la-civilizacion\/\">ancient civilizations<\/a> located in warm climates, grains for brewing were probably dried in the sun; however, due to the humid climate of Central Europe and particularly Bavaria, this method was not practical, so drying malt over an open fire was the most suitable option.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-33938\" title=\"Schlenkerla Tavern Bamberg\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Taberna-Schlenkerla-Bamberg-300x198.jpg\" alt=\"Schlenkerla Tavern Bamberg\" width=\"400\" height=\"264\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Taberna-Schlenkerla-Bamberg-300x198.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Taberna-Schlenkerla-Bamberg-370x245.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Taberna-Schlenkerla-Bamberg.jpg 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>The distinctive character of Rauchbier dates back to a time when smoky flavor was not a stylistic choice but an inevitable consequence of the production method. Without this technique, beer production was simply not possible.<\/p>\n<p>However, in 1635 a technological breakthrough marked a turning point when Sir Nicholas Halse patented a &#8220;smokeless&#8221; kiln in England \u2014 an innovation that would soon revolutionize brewing across Europe.<\/p>\n<p>In fewer than two centuries, virtually all German breweries adopted this technology, pushing the ancient smoking technique to the margins of the industry.<\/p>\n<p>It was here that Schlenkerla found its unique purpose: preserving what others had decided to leave behind.<\/p>\n<h2>Bamberg as a Stronghold of Tradition<\/h2>\n<p>Why did Bamberg, and specifically Schlenkerla, keep this tradition alive when others abandoned it? The answer combines geography, religion and tradition.<\/p>\n<figure id=\"attachment_43595\" aria-describedby=\"caption-attachment-43595\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43595\" title=\"Bamberg, Germany\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Bamberg-Alemania-300x200.jpg\" alt=\"Bamberg, Germany\" width=\"400\" height=\"266\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Bamberg-Alemania-300x200.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Bamberg-Alemania-270x180.jpg 270w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Bamberg-Alemania-370x245.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Bamberg-Alemania.jpg 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><figcaption id=\"caption-attachment-43595\" class=\"wp-caption-text\">Bamberg, Germany<\/figcaption><\/figure>\n<p>Bamberg is strategically situated next to the largest beech forest in Germany, providing direct access to the essential wood for smoking.<\/p>\n<p>Furthermore, until 1804 the city was under ecclesiastical governance, which favored the preservation and continuity of traditional practices, removed from the commercial pressures of modernity.<\/p>\n<p>Schlenkerla, first officially documented in 1405, thus emerged as the guardian of this heritage.<\/p>\n<h2>What Is the Origin of the Name Schlenkerla?<\/h2>\n<p>It was in the late 19th century that, following an accident, Andreas Graser \u2014 the owner at the time \u2014 developed a way of walking in which he swung his arms loosely at his sides, a condition referred to in German as &#8220;schlenkern&#8221; (dangling swing).<\/p>\n<figure id=\"attachment_43598\" aria-describedby=\"caption-attachment-43598\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43598\" title=\"Andreas Graser\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Andreas-Graser-e1749679381486-288x300.jpg\" alt=\"Andreas Graser\" width=\"300\" height=\"312\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Andreas-Graser-e1749679381486-288x300.jpg 288w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Andreas-Graser-e1749679381486.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-43598\" class=\"wp-caption-text\">Andreas Graser<\/figcaption><\/figure>\n<p>Andreas, who was also known for his grumpy character, became the perfect target for a nickname and his customers began calling him &#8220;Schlenkerla.&#8221;<\/p><div id=\"thebe-2826873906\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>Years later, when his son Michael took over the business, he decided to adopt Schlenkerla as a registered trademark in order to immortalize this peculiar chapter of family history.<\/p>\n<p>But that was not all: Michael also preserved the ancient tradition of brewing beer with smoked malt, laying the foundations for what Schlenkerla has remained to this day, with each subsequent generation following his example.<\/p>\n<h2>The Meticulous Smoking Process<\/h2>\n<p>The Schlenkerla brewing process begins with germination, where barley is intermittently soaked in water for approximately one day, allowing for intermittent oxygenation to prevent the grain from suffocating.<\/p>\n<p>The barley is then transferred to germination boxes, where it remains for one week, allowing its initial development.<\/p>\n<p>Next, the distinctive aspect of smoked beer lies in the grain drying process, carried out in a closed kiln for 24 hours. During this time, the grain is exposed to the heat and smoke of beechwood, which imparts its characteristic flavor.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-33931\" title=\"Mathias Trum\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Mathias-Trum-300x200.jpg\" alt=\"Mathias Trum\" width=\"400\" height=\"266\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Mathias-Trum-300x200.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Mathias-Trum-270x180.jpg 270w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Mathias-Trum-370x245.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/11\/Mathias-Trum.jpg 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>During the cooking stage, a decoction step is also carried out \u2014 a traditional process that intensifies flavors and aromas, especially those reminiscent of <a href=\"https:\/\/www.thebeertimes.com\/dia-mundial-del-pan-el-viaje-a-traves-de-una-historia-compartida-con-la-cerveza\/\">freshly baked bread<\/a>.<\/p>\n<p>Once fermentation is complete, the Rauchbier matures for two months in stainless steel tanks (formerly done in wooden barrels) in underground stone cellars.<\/p>\n<p>During that time, gradual cooling from 8\u00b0C down to temperatures close to 1\u00b0C optimizes turbidity removal and protein stability, avoiding the use of filters.<\/p>\n<p>The result is a smoked beer of unique organoleptic complexity that offers a layered experience from the very first sip, with multiple flavor dimensions that invite enjoyment and reflection.<\/p>\n<p>Its profile is rich and toasty, with a subtly sweet smoothness that combines perfectly with a characteristic smoky note, evoking the flavor of a caramel cookie toasted over an open fire.<\/p>\n<p>As the <a href=\"https:\/\/www.thebeertimes.com\/temperaturas-de-servicio-adecuadas-para-cada-tipo-de-cerveza\/\">beer warms up<\/a>, new savory and meaty nuances emerge \u2014 notes of bacon, with a flavorful and balanced finish.<\/p>\n<div id=\"thebe-1185900693\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>The Future of Smoked Beer<\/h2>\n<p>In a beer world dominated by contemporary styles \u2014 <a href=\"https:\/\/www.thebeertimes.com\/recetas-de-cervezas-ipa-india-pale-ale\/\">including endless IPA varieties<\/a> \u2014 Schlenkerla stands as a bastion of tradition.<\/p>\n<p>However, this is not merely about nostalgia, as the brewery continues to modernize. Today it is led by sixth-generation brewer Mathias Trum, adopting sustainable practices ranging from responsible management of the beech forests to upgrading the efficiency of its facilities.<\/p>\n<p>Its commitment to authenticity has ensured that the smoke, far from dissipating into history, remains a vital component of the present-day brewing world.<\/p>\n<div id=\"thebe-901114563\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><div id=\"pf-15242-1\" data-format=\"display\" ><script>window.pubfuturetag = window.pubfuturetag || [];window.pubfuturetag.push({unit: \"683988d268662b3361d8a48f\", id: \"pf-15242-1\"})<\/script><\/div><\/div>\n<h2>How to Experience Rauchbier?<\/h2>\n<p>For those visiting Bamberg, the experience of drinking a Rauchbier straight from the tap in this historic tavern is a journey into the past and a reminder of how tradition can remain vibrant in a changing world.<\/p>\n<p>In every pint of Rauchbier, Schlenkerla encapsulates centuries of history, technique and passion, ensuring that this unique style remains relevant and cherished for generations to come.<\/p>\n<div id=\"thebe-1101741956\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/aprende-a-cultivar-lupulo-en-macetas\/\">How to grow hops in pots? Everything you need to know<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/5-brewing-schools-you-should-know-journey-through-traditions\/\">5 brewing schools you should know: A journey through their traditions<\/a><\/li>\n<\/ul>\n<div id=\"thebe-729236643\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The distinctive character of Rauchbier dates back to a time when smoky flavor was not a stylistic choice, but an inevitable consequence of the production method in brewing beer.<\/p>\n","protected":false},"author":1,"featured_media":41817,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21119],"tags":[21133,21122,21258,21134],"class_list":["post-47079","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture","tag-beer-styles","tag-culture","tag-germany","tag-history"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=47079"}],"version-history":[{"count":0,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47079\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/41817"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=47079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=47079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=47079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}