Hey all,
So we had the Smoked Dunkelweizen and the Scotch Ale both go on tap. Both of these beers have some house smoked malt in them. Why take the time to house smoke the malt when you can buy smoked malt? I'm glad you asked. The bulk of the smoked malt you can buy out there is Beechwood smoked malt. Yes that is the same wood that Bud uses in their fermentation tanks. If you have ever had a traditional Rauchbier you know how sharp and aggressive the beechwood smoke flavor comes though in those beers. When we smoked our malt we used a blend of Apple wood and Maple this year. This change give the smoke flavor a much more sweet and round smoke flavor. W e used the bulk of the smoked male in the Smoked Dunkelweizen. But we
did save back a few pounds to add to the Scotch Ale for some complexity. The roundness of the smoke flavor makes both of these beers amazing food pairing beers with any grilled meat, bacon and savory dishes Hope you guys enjoy!
Cheers,
Tyler
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I was beyond excited to hear about the Smoked Dunkel. I fell in love with the original two years ago. I adore this smoked version! Hazy smoke without the overt sweetness of the original Dunkel. However, I do love the aggressive smoke of a Rauchbier, and would love to know what you would do with that in your own recipe. Also, the Portsmouth Pale is a delightful simple yet complex drink, a fine to-the-point beer.
ReplyDeleteThanks for the love Lisa!
ReplyDeleteCheers,
Tyler
You've got me thinking about beer on a monday morning, not impressed ;). Does sound like some wonderful smells and something that would provide a wonderful tasting beer
ReplyDelete