Peat-smoked beer (lagavulin-esque?) - Page 4

**Edcculus** · 02-10-2010, 11:19 PM

Most of the smaller distilleries, especially the Islay ones floor malt and kiln/smoke their own barley. I'm sure most breweries back in the day either did the same (minus smoking), or just imported Pale malt from England. Peat is a very distinct flavor distilleries purposefully put in, or leave out. Like Clarno said, only the Islay Whiskys are known for their peat character. I doubt not many, if any distilleries get their water from peat bogs. Most brag about pure spring water etc, especially the Highland ones. They hold water to be one of the most important ingredients in Scotch.

**ClarnoBrewer** · 02-10-2010, 11:21 PM

Ben, I love that you describe the flavor as offensive and say that's why you like it! No, I get it, it just sounds funny. But I do know what you mean. I also hear you on not wanting to get into the Lagavulin too often. I used to always have a bottle on hand, then it became only for special occasions (birthdays, holidays, Sundays), and now I just can't shell out the cash for it. I'm more likely to buy a $14 glass of it once in a blue moon.

Pico, that's interesting. Do you know why? Is it a flavor issue or an availability issue or something else? Just curious.

COLObrewer · 02-11-2010, 04:04 PM

Quote:

Originally Posted by Edcculus

Most of the smaller distilleries, especially the Islay ones floor malt and kiln/smoke their own barley. I'm sure most breweries back in the day either did the same (minus smoking), or just imported Pale malt from England. Peat is a very distinct flavor distilleries purposefully put in, or leave out. Like Clarno said, only the Islay Whiskys are known for their peat character. I doubt not many, if any distilleries get their water from peat bogs. Most brag about pure spring water etc, especially the Highland ones. They hold water to be one of the most important ingredients in Scotch.

Not convinced yet, the research I've done on the Islay distilleries suggests their spring water runs down from the springs through the peat bogs to their sources.

**ClarnoBrewer** · 02-22-2010, 03:22 AM

I racked the peat beer yesterday. It tasted great to me, although I didn't really get much smoke or peat in the tasting. I also let a friend and fellow brewer taste it, without telling him what it was. The first thing he said was "wow, that's smoky!" So I guess it comes down to tolerance of such things. I think I'm going to love this beer and I think the peatiness is nicely balanced and not overwhelming. But some may disagree. I think I might throw this one into my whiskey barrel for a few weeks and add a little oak to it.

**smokinghole** · 02-22-2010, 01:30 PM

Good to hear. I was talking to a friend at the cigar shop I work part time and he really wants to do a peat smoked beer. So I'm thinking I'll do a few average run of the mill beers to figure out my being assembled AG setup and then I'll do one of these.

StMarcos · 02-24-2010, 01:18 AM

Quote:

Originally Posted by Edcculus

Most of the smaller distilleries, especially the Islay ones floor malt and kiln/smoke their own barley. I'm sure most breweries back in the day either did the same (minus smoking), or just imported Pale malt from England. Peat is a very distinct flavor distilleries purposefully put in, or leave out. Like Clarno said, only the Islay Whiskys are known for their peat character. I doubt not many, if any distilleries get their water from peat bogs. Most brag about pure spring water etc, especially the Highland ones. They hold water to be one of the most important ingredients in Scotch.

As of a couple of years ago, only 5 of the 90 distilleries in Scotland malted barley. And only one, Springbank, uses only its own malt.

**ClarnoBrewer** · 03-28-2010, 12:35 AM

I just kegged this beer today. It'll need to chill and carbonate, but the taste I had was pretty nice. It's slightly sweet with a definite peaty after-taste. I don't find it overwhelming, but I've already demonstrated that it takes a lot to overwhelm me. I'll let some friends taste it and report what the consensus is. As for the numbers, O.G. was 1.061 and the FG was 1.006, so it's about 7%. I'm surprised that it's not drier than it is with such a low FG, but I'm not complaining. I think this one may be a winner (in my book anyway).

**smokinghole** · 03-28-2010, 02:45 PM

See that sounds good to me. I'm switching to all grain in one more batch and I will be doing a witbier of some sort. So I need to decide after that what I'll do. Probably another IPA and then do your peat smoked beer.

**ClarnoBrewer** · 03-28-2010, 03:55 PM

I'll let you know how this turns out, and you let me know how yours goes if you do it. That's a lot of pressure though! I've never had anyone else brew a beer I made up. I guess there are a great many factors I can blame it on if it's no good!

**smokinghole** · 04-25-2010, 01:44 PM

Any update on your batch? I think I'll be brewing one up in two or three weeks. I have a blonde ale on deck for National Homebrew day and might do this the monday after or the following week.