Why smoked beer has its lovers and haters
Via the Globe and Mail:
Instead of drying the malt using steam, smoked beer is made by drying some or all of the malt over a wood fire. Depending on the type of wood used and how much smoked malt is added to the recipe, the beer can have notes ranging from a hint of toast, to barbecue, bacon, smoked-meat sandwich, peat, campfire and, at its strangest, ashtray.
On the subtle side, Bellwoods Brewery, a new brewpub operating out of a converted garage on Toronto’s hipster-fied Ossington strip, has a smoked Berliner Weisse on tap. At just 3.6 per cent alcohol by volume, this straw-coloured wheat beer has a funky sourness: Add a bit of smoked malt and the resemblance to smoked gouda is uncanny. It’s a tart summer sipper with just a hint of smokiness, a perfect accompaniment to barbecued chicken or white fish.
On the extreme end of flavours sits Holy Smoke from Church-Key Brewing, a veteran craft brewer housed in a former Methodist church outside Campbellford, Ont. Owner and brewmaster John Graham was inspired by his love of peat-heavy Scotch from the Lagavulin and Laphroaig distilleries. He ordered the same malt as the Islay distillers use – smoked peat from British maltster Thomas Fawcett & Sons. His Scotch Ale is made with 10 per cent of that malt, giving the deep-red brew a rough, earthy flame-like flavour that scratches the back of the throat.