Smoked Beer - Other Smoked Beer

BJCP 23-B

AROMA

The aroma should be a balance between the expected aroma of the base beer (e.g., robust porter) and the smokiness imparted by the use of smoked malts. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples.

APPEARANCE

Varies with the base beer style.

FLAVOR

As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woodsy to slightly bacony depending on the type of malts used.

MOUTH FEEL

Varies with the base beer style.

OVERALL

This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier. Balance in the use of smoke, hops and malt character is exhibited by the better examples. If this beer is based on a classic style (e.g., smoked robust porter), then the specific classic style (e.g., robust porter) must be identified. In this case the beer will be judged on its merits as the classic style and how well that smoke flavor and aroma integrate with the beer and are exhibited.

INGREDIENTS

Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood-, peat- or other hardwood (alder and fruitwoods suggested) smoked malts may be used. Hickory wood often results in a bacon/spare-ribs flavor and aroma, whereas alder wood smoked malt results in a smoked salmon taste. Evergreen wood should never be used since it adds a medicine-like, piney flavor to the malt.

COMMENTS

The process of using smoked malts more recently has been adapted to other styles, notably porter and Scotch ales.

COMMERCIAL EXAMPLES

Vermont Pub and Brewery's Smoked Porter, Otter Creek Hickory-Switched Smoked Amber, Adelscott Peat Smoked Ale, Alaskan Smoked Porter, Spezial Lager.

VITAL

Varies with the base beer style.