Blech, not into smoked beers

[emjay]

^Agree

I could see myself liking some smoked malt MAYBE if it was a tiny part of the grist, and gave a little bit more complexity without the drinker even being able to definitively say there's smoked malt in there (kind of like the rule of thumb with spices, where being able to identify them means you've used too much), but I can't even be sure about that as I've never tried anything like that.

I guess the closest thing would be some Scottish beers which have a slightly smoky hint *NOT FROM ANY ACTUAL SMOKED MALT*, but that has just led to people adding smoked malt (in increasingly greater proportions, it seems), either out of some desire to emulate the smoky hint by cheating, or just out of ignorance that smoked malt doesn't actually belong in those beers.

 

[Erroneous]

I love smoked cheeses...in limited quantities. Everything needs to be in balance and smoke can be overpowering. Before pouring out a smoked beer though maybe cook some pork in it with some bbq sauce. I've had a beer that tasted more like fermented peat than barley but I bet you could cook something great with it