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[[Category:Beer styles]] | [[Category:Beer styles]] | ||
| − | + | Smoke-flavored beers are the specialty of [[Bamberg]] in Bavaria, Germany, where it is known as [[Rauchbier]]. Smoke flavor is added to beer through the use of [[smoked malts]] such as the German [[Rauchmalz]]. | |
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| + | Malt can be smoked either over wood, such as the beechwood traditionally used to make [[Rauchmalz]], or over peat to make [[Peated Malt]]. In either case, the malt will impart a strong smoky flavor which will usually be very evident in the finished beer. Because until the development of modern malt houses the malt was exposed to more smoke during malting, it is thought that smoky flavors were probably common in [[historical beer styles]]. | ||
Latest revision as of 18:13, 24 September 2007
Smoke-flavored beers are the specialty of Bamberg in Bavaria, Germany, where it is known as Rauchbier. Smoke flavor is added to beer through the use of smoked malts such as the German Rauchmalz.
Malt can be smoked either over wood, such as the beechwood traditionally used to make Rauchmalz, or over peat to make Peated Malt. In either case, the malt will impart a strong smoky flavor which will usually be very evident in the finished beer. Because until the development of modern malt houses the malt was exposed to more smoke during malting, it is thought that smoky flavors were probably common in historical beer styles.
Pages in category "Smoked beer styles"
The following 12 pages are in this category, out of 12 total.
