Can you get used/accustomed to smoked beer?

[jdauria]

I remember back in my college days in early 80's, there was a bar called the Brewery in Connecticut that had beers from around the world. Where I first got to experience Pilsner Urquell in all it's finest, before they were bought out. Anyway I mistakely ordered a smoked beer one time there and thought I was going to puke and got something else after just one sip. Wish I remember what it was...because if I could find that same beer now, it's probably freaking delicious. I mean this is before the craft beer days, so my palatte was only used to swill like Knickerbocker, Schaffer, Blatz (served at 25 cent beer Tuesdays at a local club) and every other mass produced fizzy yellow stuff from back in those days. My first taste of "craft" wasn't until Jim Koch was going around Boston bars in 1984 trying to get people to try his new beer, Sam Adams Lager.

 

[Cheshire Cat]

What % of smoked malt does it take to be noticeable?

 

[Miraculix]

What % of smoked malt does it take to be noticeable?

You mean, when does it start to be too much?

 

[Cheshire Cat]

You mean, when does it start to be too much?

Upper and lower % would be informative

 

[MaxStout]

Depends on the smoked malt. As @worlddivides mentioned, Weyermann's beech rauchmalz is fairly mild, but peat malts can easily overpower.

Another one to try is Briess' cherry-smoked. Very mild and adds a subtle smoky dimension in modest amounts. Around 10-20% in a porter is nice.

 

[MaxStout]

OK, Weihenstephan, if you're going to provide halb liter Bierkrugs, the least you can do is send us your tasty beer in 1/2 liter bottles to adequately fill them.

Edit: This'll teach me to have multiple tabs open. This was supposed to be posted in the What are you drinking now thread.

I now return you to your regularly scheduled programming.