I happened across a smoked beer in Manchester about 10 years ago. It was on tap as a not-too-populare special in some little greasy pub. I had one, and thought "Hmmm." so I had another. And then another. I swear, after that, I was in that place every night for about 3 pints, until the barrel was empty. It is a taste I will remember forever - very subtly smoke through a pale ale. Not for everyone, I suppose.
I can't imagine poo-pooing any ingredient for a brew. If you like it, use it. Papazian mentions a garlic beer which he couldn't even sip. Well, if you ask me, he screwed up. I'm not saying I'm big for garlic beer, but you HAVE to try the sucker before you decide. Then if you don't like it.. fine. But leave the smoked beer for me. 
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Primary: Lager
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Bottled:
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)
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