That's why I'd think about doing it in the context of an English IPA, with a bit more pure-malt character. I had an English-style IPA not too long ago that almost had a bit (very subtle) of a roasted character to it that was complementary. I'm also thinking the earthy-type hops (as well as not being quite as over-the-top with flavor and aroma additions) common to the English style IPAs would be more complementary than the citrus/pine character of most domestic IPAs.Dude said:This is one I don't know if I'd do again. it was good, but out there.
Smoke goes better with a darker, and maltier beer, IMHO. The hops don't cater to the smoke as well as darker malts do.
Sounds a little like 06.06.06.the_bird said:You know what might be nice?
An Old Ale with a bit of smoked flavor, something that would be kinda reminiscent of a beer that was made with malt that had been dried over a wood fire. I'm pretty sure that by the time the IPA was invented, they had developed means of drying malt without using fire directly, but I bet an Old Ale would have had a modest amount of smoke character. Might be complementary to some of the bigger malt flavors. Maybe not even doing a full-bore old ale (which are too sweet for me, personally), but something like a toned down version of that, maybe like an ESB but without quite as much bitterness or hop flavor, but with some smoke. Maybe like a smoked Hobgoblin.