Smoked malt

What it does

Smoked malt. Dried over an open fire so that smoke phenols carry into the finished beer.

Malt dried over an open beechwood fire, so smoke phenols — guaiacol and syringol above all — are absorbed directly into the grain. These are the same compounds that give smoked meat its character.

Specification

Used in

• Rauchbier

  A Märzen-based lager brewed with beechwood-smoked malt — intensely smoky, often compared to bacon, over a clean malt base.

• Lichtenhainer

  A historical Thuringian smoked wheat beer that is also lightly sour — an unusual combination of smoke and lactic acidity.