Smoked Beers

Shoot I did not mean smoking the malt extract, I mean buying some grains and smoking them into a malt. Probably a 2 row and a red grain, just to keep it frothy and a darker red color.

 

Carton did a Smoked Porter called Rub where they added a dry rub to the boil at flame out and in secondary. The rub is based on the Fette Sau recipe but was tweaked a bit for the beer.

http://cartonbrewing.com/beers/rub/

Just keep the BBQ sauce out of it. It doesn't belong on barbeque anyways.

 

Dry rub would be more feasible, but sweet baby rays with some hints of vinegar with the mustard seeds would not be bad.

 

If this is what you are looking for then - as several other people have suggested - check out Hammerheart.

 

Well except for the fact that the bottles don't have dates on them.

I also see the cans in fridges, and the bottles are out on the warm shelves.

I wonder if there's more perceptible smoke (well to some of us anyways) because the cans are fresher than the bottles.

Although never knowing the dates of the bottles makes this difficult to figure out.

 

what I suspect is going on is that B United -- the company that picks up the beer in refrigerated tankers and ships it to the US -- gets quite young beer with a lot of yeast/proteins still in suspension. They then can it that way here. Whereas (again, I'm assuming) Schlenkerla lagets its Helles for much longer and let's the proteins/yeast drop out and clean up...and then they filter before bottling. The difference in a 3 week old unfiltered/unfinished/unfined Helles and a 9-12 week old filtered one is in my experience night and day.

 

In an effort to tackle the more “innovative and new” part of this thread: The approach taken here is with experimentation by virtue of “Bringing together two beers—Franconian smoked lagers and Belgian sours—into a new distinct style,” and one that’s fairly eventful…

A funk-y, multifaceted, uniqueness with scents of charred oaked wood, Applewood smoked ricotta, tart vanilla cherries, chocolate glazed figs, prune blossoms, peach nectars, elderberry rations, and principal malt workings that coattail horse-blanket Brettanomyces, sugary bread, and a restrained spiciness

Palate succumbs the layered toffee malts with the Flanders base funk, and classy oak-barrel manifestations. Notes develop, progress, and entertain via charred tobacco, molasses, and leathered satchel to the voyages of red gusher grapes, green apple skins, tea leaves, and cherry/tangerine Altoids. The burnt caramel, roasted chocolate, and campfire brisket dawdle with the floral, sour, sweet-fruit, funk(ed) earthiness

Feel is moderated aptly with an alleviated body and practical carbonation: light, clean, silky smooth with a bitter edge and sensible acidity. Time presses on and a creamier sensation kicks in, as the smoke and sour become interchangeably memorizing

Admirably balanced, and skillfully involved = There is no overbearing, or profusion of peat, acidity, Brett…The seared-rubbed meat and assorted fumed cheeses correlate with the vinous red fruits, balsamic lamb, tart mixed berries, oaked drenched raisins/dates, and the inclinations of a rustic funk, barnyard strain, scorched woodiness

 

"Cherry/tangerine Altoids"...

This is the first time I've ever heard this used to describe a beer.

 

Switchback Brewing Co. in Vermont has their Flynn on Fire Smoked Beer series. I believe they have over 9 smoked beers in the series and counting. They're using smoked malt to create some really creative stuff like a smoked IPA, smoked saison, smoked oyster stout, etc.

https://www.switchbackvt.com/the-beer#flynn-on-fire-logo

 

Next time I am South 100 miles, I plan on giving this Bier a try. I look forward to drinking some. This is an interesting brewery. My favorite bottleshop in Chattanooga, has a superb selection of European beers, especially Belgian, and German.

 

Gulden Draak has a smoked version of the Tripel I've been really curious about. No one near me has it though.

 

Watch those dates...if the bottles/cans even have them.

 

I am going to be trying this kind of thing with my own ideas of homebrewing, I will be getting after a smoked schwarzbier/brown ale. I have a smoker and I will be smoking the bought grains or malts in said smoker to get around to creating something like one of these styles. If this goes well then a smoky, devilish and spicy DIPA is not too far off in the future... the smoked beer is definitely going to be Carolina barbecue inspired for sure.

 

Watch those dates on smoking a turkey beer too?

I was thinking that it would for sure be an old European style, seeing as the pilgrims were once that and you know, ales and shit.

 

I'm going to have to look for this the next time I'm at the store. I can imagine a smoke character going well with a Dubbel or Quad, but a Tripel seems like one of the odder choices out of the Belgian styles (i.e.: Patersbier, Dubbel, Tripel, Quad, Strong Golden/Dark Ale).

 

It appears to be a "smoked" version of the regular Gulden Draak (or at least something similar). The brewer sometimes calls that beer a "dark tripel." They aren't concerned with the strict "style guides" that Americans impose on their beer. Tripels don't have to be blonde. I want to keep my eyes open for that one too.

 

Drink some smokey mezcal and that helps curb that desire. I love smokey beers too. Aecht is where I acquired the taste.

 

Rockhound Brewing in Madison WI smokes their hops in
a beer called "Campfire Stories".

 

That's interesting.

All I envisioned is grilled fruit or a Christmas tree on fire (depending on the hops of course ).

 

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Shorts did a beer like this some years back called something like BBQOMGWTF. It was one of the most sublime beers I've ever had. It was the reason I was willing to try aecht schlenkerla without hesitance the first time I saw it