On tap at Pompton Craft House, worthy Bamberg-styled pale lager with smoked beechwood borders on being a distinct rauchbier – just a tad too light-bodied, arid and less flavorful than regal Aecht brews from Germany. If there’s one beer style Americans, as of 2024, have not perfected, it’s the meat cured rauchbier – most come out soapy, weak, compromised. However, Von Trapp, in collab with Austin-based Live Oak, have crafted a fairly resilient smoked beer. The beechwood smoke brings out subtle salami-pastrami salting in a sweet lager malt setting with mild Noble hop spicing fading into hickory-seared backdrop.