My question this week is about peaty flavours. There seems to be a trend in cask ale for beer having a peaty /creosote like quality, and I bloody love it. Does anyone have an idea what might contribute towards it? Is it actual peat?
Are you referring to British Peat Malt here? “2.5° L. Phenol level 12-24. While the malt is in the kiln, peat moss outside the kiln is gently smoked over slow burning coals allowing its vapors to drift above the malt. Peat malt is used in the distilling of Scotland finest whiskies, but has found favor with homebrewers and craft brewers in smoked beers. Adds intense iodine and seaweed smoke phenol character - a little goes a long way!” https://www.northernbrewer.com/products/simpsons-peated-malt Cheers!
This old BA thread has some discussion about peat malt: https://www.beeradvocate.com/community/threads/whats-the-deal-with-peat-malt.43091/
keep in mind, when they say, a little goes a long way, they mean it with peat malt. Many moons ago, I thought it was a great idea to try to brew a smoked dark IPA. I had read about various smokey beers and decided a pound of smoked malt would do it. IF I had used any other smoked, probably. We're about 5 years later, and the beer is just about drinkable, though less an IPA and more of a smoked porter (not a bad thing.) WIth the peat malt, probably a few ounces might have done it. ETA: hole crap, I posted in the thread someone linked above... more like 7 years ago I did that beer... and still have a couple bottles.
