Specialty Smoked Beer
Availability: In Stock
I don't think we are in Bamberg anymore, but this hyper fly smoked beer from Oakland, California was brewed with 5% smoked oakwood brewer's malt. The malt is only a blunt hint of 1500s Franconia, imparting a unique smokiness, a generous rich malt aroma and flavor, restrained bitterness, and a clean finish. Take another hit off your pint glass.
As with aroma, there should be a balance between smokiness, the expected flavor characteristics of the base beer style, and the additional ingredients. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).