Liquid smoke

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tallaloi

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Thinking about adding liquid smoke to a stout I'm making has anyone tried this?
 
I'm sure it would work just fine. I use liquid smoke as an ingredient in food all the time. Just be careful about dosing... I'd start with maybe .25 teaspoons per gallon and then increase from there till you get to the intensity you're looking for.
 
Liquid smoke used on anything is pretty gross. Use peated malt for a good smoke flavor.
 
I've never tried it myself, but everyone I've heard says that liquid smoke is gross in beer.

Jamil has some strong opinions on it too. He says that it has no place in beer.

Based on this, I'd recommend that if you do try it, start small. You can always add more.
 
Peated malt is something that is rarely used and very distinctive. It's probably not what you want for smoke flavor. Take a look at the other smoked malts. The typical two you will see are traditional beechwood smoked and cherry wood smoked. Smoked grains should be mashed when they make up a large % of the grain bill.

I just brewed a smoked helles with 16% Weyermann Rauchmalz and it has a nice gentle smoke. It's a Schlenkera Helles inspired beer. http://hopville.com/recipe/928744/munich-helles-recipes/smoked-helles

http://www.brewingkb.com/blogs/experiments/brewing-with-smoke-50.html
 
Yeah liquid smoke is pretty gross. I've used it in small quantities in food but it seems like once you hit the flavor threshold where you can identify a smoke flavor it gets nasty in a hurry. I add it in a small quantity to marinades and sauces where it adds a little flavor complexity and a hint of smoke but that's it.
 
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