Smoked Beer

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Smoked Beer

Description:
Not to be confused with a traditional Rauchbier, a Smoked Beer can be quiet a robust, even an overpowering beer, more so with versions that use peat smoked malt which carries a cloying smoked flavor that can ruin a beer in excess. Peat smoked malts are used in many other styles, like Scotch Ales in a liberal way though many American brewers use more typically in Porters. The flavor of peat smoke tends to be much stronger and more assertive so brewers use very modest amounts in the mash.

Average alcohol by volume (abv) range: 4.5-7.0%

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Food Pairing:
Cuisine (Barbecue) Cheese (peppery; Monterey / Pepper Jack, sharp; Blue, Cheddar) Meat (Beef, Smoked Meat, Game, Grilled Meat, Salmon)

Glassware:
Pint Glass (or Becker, Nonic, Tumbler), Mug (or Seidel, Stein)

Temps:
Cellar @: °F
Not recommended for extended cellaring, unless ABV exceeds average range
Serve @: 50-55°F

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