Beer Style: Smoked Beer
Haandbryggeriet: Norwegian Wood clone
Jens P. Maudal, Head Brewer at Haandbryggeriet in Drammen, Norway, says, “The recipe is our recreation of a traditional farm ale that was every farm’s regular drinking ale, and a stronger version was normally brewed for the Christmas holiday season.”
Kissmeyer Beer & Brewing: Baltic Porter clone
“Medium bodied, dry, with a crisp lager background. Medium bitterness, aroma and flavor dominated by roasted malts, noble hops, and a noticeable but not overpowering smokiness. The taste is rather long, crispy dry with intense roast maltiness, subtly enhanced by the addition of a little bit of raw licorice. Think: Your favorite Baltic porter with some extra layers of smoke, complexity and depth!” — Anders Kissmeyer
Great Basin Brewing Co.’s Smoke Creek Rauchbier clone
A dark rauchbier brewed by Great Basin Brewing out of Sparks, Nevada which won gold medal at the 2006 GABF. If you don’t want to smoke your own malts, they can be purchased, but smoking your own malts can be a fun endeavor.
Old Smoky Scots Ale
OG = 1.052 FG = 1.015 IBU = 18 SRM = 18 ABV = 5% Ingredients: 1/2 lb. (0.23 kg) dark crystal malt (80 °L) 1/4 lb. (113 g) peat-smoked malt 1/4
Randy Scorby’s Classic Rauchbier
Best of Show, AHA NHC (840 entries)
St. Charles Smoked Beer
Ed Seaman • 2003 AHA Nationals Gold Medal Winner, Category 23: Smoke-Flavored Beer>
Rauchbear
This beer took First Place in the Classic Rauchbier category at the 2001 Alaska State Fair Homebrew Competition. — Mark Ryan
Weyerbacher Fifteen (Smoked Imperial Stout) clone
A smoked Imperial Stout to sip…and enjoy.
Smoke on the Lager (Rauchbier)
A Märzen-style rauchbier
Bamberg Rauchbier
An ancient beer style that’s still smokin’.
Brewing Smoked Beers: Tips from the Pros
Brian O’Reilly (Sly Fox), Andrew Brown (Wynkoop) and Curtis Holmes (Alaskan) discuss the specifics of brewing smoked beers.
Smoked Beer
Are you a fan of barbecue and beer? How about barbecued flavor in your beer? Find out how to brew a smoked beer and how to smoke your own malt.
