Thanks for letting the world know how smoked beer is produced. Haven’t heard or seen the suggested ones but have you tried beavertown’s smog rocket?
Last week I had my first exposure to a style of beer known as smoked beer and was it ever unique! The style of beer dates back to 1405 in Germany and is achieved by drying the malted barley over a fire/ open flame. Most beers in modern times are dried in a kiln using indirect heat but by drying the barley over an open fire smokiness is then imparted into the grains which will in turn become a characteristic of the beer. Smokebeers are typically dark, aromatic, bottom fermented beers that have an average IBU of 20-30 and come in a whole range of ABV from 4-10%. The smokebeer I tried was Aecht Schlenkerla Rauchbier (LCBO# 409110) which translates to “Original Schlenkerla Smokebeer” and it still made today in the historical tavern by the same name in Bamberg, Germany. This beer is featured on a number of beer bucket lists
View original post 150 more words