Dark, rustic, and genuinely gemütlich (cozy), this 600-year-old beer hall is filled with long tables where locals gather for such favorites as Bierbrauervesper (Brewmaster’s Break, with smoked meat and sour-milk cheese) and Rauchschinken (smoked ham). It’s all washed down with the house’s own hearty malt, Rauchbier, infused with a smoky aroma and dispensed from oak barrels.