Have you used smoked malts?

[bracconiere]

@bracconiere

I'm not lame....

only the 'kool' kids smoke as much as you!

edit: damn, i've been making more cider recently, now i'm thinking about smoking some apple wedges and throwing them in a batch.....? gotta up my rep!

(i saw you said you used peanut shells, and pistachio...what about using cinnamon sticks to smoke them? hmmm)

 

[Schlenkerla]

Like a campfire in your mouth...oh, so tasty.

I'd drink that now with absolute glutany.

 

[Schlenkerla]

only the 'kool' kids smoke as much as you!

edit: damn, i've been making more cider recently, now i'm thinking about smoking some apple wedges and throwing them in a batch.....? gotta up my rep!

(i saw you said you used peanut shells, and pistachio...what about using cinnamon sticks to smoke them? hmmm)

That's crazy.... Good.

 

[Schlenkerla]

Until I sober up....

 

[bracconiere]

Until I sober up....

who the hell does that around here? lol

 

[Schlenkerla]

who the hell does that around here? lol

Me, sometimes If I have too much at the brewery.

I was drinking a 13%ABV Stout the other night.

Firestone Walker Parabola.

Had to to down shift to a chocolate coffee pale ale.

 

[Horseflesh]

I love smoky food more than most people. I only use my oven for dessert... everything else that gets baked, broiled, or roasted gets cooked outside in a ceramic grill, over lump charcoal. I don’t care if it takes an extra 30 minutes to get it set up. It’s worth it.

I have at least a half dozen different kinds of wood chunks.

I’ve written to Royal Oak to see if I can buy a t-shirt.

And with all that, I still don’t like smoky beer.

Are there any commercial varieties I should try? I want to want this.

 

[Schlenkerla]

I love smoky food more than most people. I only use my oven for dessert... everything else that gets baked, broiled, or roasted gets cooked outside in a ceramic grill, over lump charcoal. I don’t care if it takes an extra 30 minutes to get it set up. It’s worth it.

I have at least a half dozen different kinds of wood chunks.

I’ve written to Royal Oak to see if I can buy a t-shirt.

And with all that, I still don’t like smoky beer.

Are there any commercial varieties I should try? I want to want this.

Try a Schlenkerla.... While feeding the smoker. Sip it slowly....

Your pork/chicken geared brain might be able to convert you to the meat-smoke-beer taste. I think cool temperature really helps though.

A two beer rule applies too.

 

[Schlenkerla]

@Horseflesh make sure you pour it in a glass.

The first sips get pretty darn smokey, but you warm up to it with time. It dulls your palate.

BTW - Smoke burps are the best... LoL.

The best two beers are Marzen and Urbock.

https://www.schlenkerla.de/rauchbier/sorten/sortene.html

 

[Rev2010]

How are you using the Chipotle?

Gonna cut it up and dry hop it for one week in the fermenter. I typically sanitize the outside of the peppers (I've used habanero and jalapenos already) then I cut up the peppers on a sanitized cutting board with sanitized knife then add to the sanitized mesh bag and weigh it down with a heavy sanitized crystal ball. Works great. I've done the tincture route by soaking in vodka before but I found I don't like that bit of alcohol taste it still adds to the beer.


Rev.

 

[Horseflesh]

@Horseflesh make sure you pour it in a glass...

Thanks much! I will check the megaboozestore for these.