{"id":103647,"date":"2019-08-06T08:05:22","date_gmt":"2019-08-06T14:05:22","guid":{"rendered":"https:\/\/www.craftbeer.com\/?p=103647"},"modified":"2019-10-21T13:58:10","modified_gmt":"2019-10-21T19:58:10","slug":"the-art-of-smoke-beer-and-how-to-enjoy-it","status":"publish","type":"post","link":"https:\/\/www.craftbeer.com\/craft-beer-muses\/the-art-of-smoke-beer-and-how-to-enjoy-it","title":{"rendered":"The Art of Smoke Beer and How to Enjoy It"},"content":{"rendered":"

When well-crafted, the first sip of a smoke beer makes you think of meat fresh from the grill or sparks thoughts of a summer campfire. Creating a balanced, drinkable smoke beer is not a simple task. It takes special care to ensure the smokiness doesn\u2019t overtake other delicate flavors that need to share the spotlight.<\/p>\n

Not all brewers are approaching the creation of a desirable smoked beer in the same way. While some are using traditional methods of incorporating smoked malts that owe their origin to the German Rauchbier, the use of other smoked ingredients and the beer styles being produced are where things get creative and how the tasting notes become pleasantly unexpected.<\/p>\n

Why Smoke Beers?<\/h2>\n

While the current popularity of smoke beers<\/a> in the US might make it seem like the newest craft beer trend, these beers actually date back much further than familiar non-smoked styles.<\/p>\n

Many smoke beers, like the German Rauchbier, use smoked malts to incorporate the desired flavor notes.<\/p>\n

(More: American Brewers Fall for Brazil\u2019s Spicy Amburana Wood<\/a>)<\/strong><\/p>\n

\u201cSmoking the malt simply uses the process used for centuries when the hot air from a fire was passed through the malt to dry it,\u201d says Bill Cherry, founder and brewmaster at Switchback Brewing Co. in Burlington, Vermont. \u201cIt wasn\u2019t until indirect heating of the air was invented around 1840 that beers started being unsmoked.\u201d<\/p>\n

Cherry\u2019s Switchback Brewing Co.<\/a> is on a mission to start a modern revolution with smoke beers.<\/p>\n

\u201cThe smoke as a component in beer flavor is vastly underrepresented in the beer world,\u201d he says. \u201cWe mean to show how smoke can contribute complex flavors to beers of all styles.\u201d<\/p>\n

\"smoke<\/a>
Switchback Brewing in Burlington, Vermont, brews an entire series of smoke beers. (Switchback Brewing Co.)<\/figcaption><\/figure><\/p>\n

Smoke beers are maintaining their popularity due to the opportunity for experimentation that captures interest from innovative brewers like Cherry and his team, as well as adventurous beer drinkers. Pearl Street Brewery in Wisconsin meets the demand for smoked dark beers with their Smokin\u2019 Hemp Porter which they have been brewing for 10 years.<\/p>\n

(Related: Simple Beer BBQ Sauce<\/a>)<\/strong><\/p>\n

\u201cDark beers fall into the categories of sweet or savory,\u201d says Tami Plourde, partner and director of marketing and sales at Pearl Street Brewery<\/a>. \u201cPeople like porters and stouts to come at them in layers. The smokiness introduces other flavors into the beer,\u201d she says.<\/p>\n

By introducing another flavor it seems this smokiness brings dark beers out of a simplified sweet or savory category and creates those layers that beer lovers are seeking.<\/p>\n

Cherry and his team at Switchback are introducing beer lovers to different styles of smoke beers. Switchback\u2019s smoke styles range from a French-style saison and an IPA to helles and m\u00e4rzen. They host the Flynn on Fire festival to feature the entire series of smoke beers.<\/p>\n

\u201cWhile the brewers of Bamberg, Germany, the worldwide mecca of smoked beer, have maintained wonderful examples of historical styles of smoked beers, we want to apply artisanal craft brewing sensibilities to develop smoked beer beyond historical and bring smoke to the 21st<\/sup> century,\u201d Cherry says.<\/p>\n

How Do You Brew a Smoke Beer?<\/strong><\/h2>\n

The use of smoked malts is the most common way of creating smoke beers and many brewers are obtaining them already smoked and ready for brewing from malt producers.<\/p>\n

Beechwood and cherrywood are commonly used for smoking and peat moss can also be used in the process.<\/p>\n

While these malts are commonly available, some breweries, including Alaskan Brewing Co.<\/a>, like to take matters into their own hands by smoking the malts themselves. Alaskan has been brewing its Smoked Porter for more than 30 years. The brewery says smoking malt gives brewers more control over the flavors in the final beer.<\/p>\n

(More: How Long Is My Crowler Good?<\/a>)<\/strong><\/p>\n

\u201cThe key for us is smoking our own malts. Since 1988 we have used the same re-purposed salmon smoker to smoke a portion of our malts over Alder wood. It’s a multi-day process to get the full smoky character we want in our malts. Alder wood is fairly unique as a smoke in the brewing world, but here in Alaska it is the traditional wood used to smoke meats and salmon,\u201d says Communications Manager Andy Kline.<\/p>\n

\"smoked<\/a>
Alaskan Brewing smokes its own beer malt. (Alaskan Brewing Co.)<\/figcaption><\/figure><\/p>\n

Other breweries are boldly stepping into new territory and learning that there is more than one way to smoke a beer. Short\u2019s Brewing Company in Michigan is among the breweries who are smoking hops. Brewers there use hickory and mesquite smoked hops and brown sugar to create My Good Boy Amber Ale.<\/p>\n

\u201cWe smoke the hops in a smoker, similar to how some chefs smoke vegetables,\u201d explains Head Brewer Tony Hansen, \u201cthen we add these hops as a dry-hop addition, which imparts a lot of aroma and flavor into the beer.\u201d<\/p>\n

(Style Spotlight: Smoke Porter<\/a>)<\/strong><\/p>\n

Short\u2019s decided to use smoked hops instead of smoked malts for a couple of reasons.<\/p>\n

\u201cFirst, it sounded fun and cool. Second, most malts are smoked with beechwood or cherry. We wanted the smoke of hickory and mesquite, which we associated more with BBQ,\u201d Hansen says.<\/p>\n

How to Enjoy a Smoke Beer<\/strong><\/h2>\n

There are ways to enhance your sipping experience when drinking smoke beer. Kline suggests serving the beer in a 12-ounce fluted glass that collects the aroma at the top of the glass.<\/p>\n

The temperature is also important. It\u2019s best not to serve your smoke beer straight from the beer fridge.<\/p>\n

\u201cOur Smoked Porter is best served at a cool, but not very cold temperature,\u201d Alaskan\u2019s Kline says. \u201cSince the beer itself is sweet and fairly big-bodied, the richness of the smoke character mingles with the sweetness and can best be appreciated at a slightly warmer temperature.\u201d<\/p>\n

(Seek: The Independent Craft Brewer Seal<\/a>)<\/strong><\/p>\n

Strategic sipping will also help you to identify and judge the delicate flavors carried through smoke beers.<\/p>\n

\"switchback<\/a>
Switchback’s Flynn on Fire Festival is dedicated to smoke beer. (Switchback Brewing Co.)<\/figcaption><\/figure><\/p>\n

\u201cFirst and foremost, do not judge a smoked beer until after the third sip, minimum,\u201d says Switchback\u2019s Cherry. \u201cIn Bamberg they\u2019ll tell you to wait until your third beer to judge, but the principle is the same. The first sip is surprising, and you will be hyper-focused on the smokiness. The second sip brings the realization that there is more going on in the beer than just smoke. On the third sip you just enjoy the wonderment.\u201d<\/p>\n

Summer Pairings for Smoke Beers from the Breweries that Make Them<\/strong><\/h2>\n

Smoke beers will always have a place at the table during the winter months given that they are often rich and comforting, but their smokiness can accompany foods during warmer seasons as well.<\/p>\n

\u201cI like to think of smoky beers as the meat on a charcuterie board,\u201d says Pearl Street\u2019s Plourde. She lets them take the place of meats like prosciutto and pairs them with a mix of cheeses and fruits for an afternoon of sipping. She also suggests pairing smoke beers with summer salads because the richness of the beer can balance out a lighter meal.<\/p>\n

(Find: A US Brewery Near You<\/a>)<\/strong><\/p>\n

Cherry also favors cheese for pairing Switchback Brewing\u2019s BISOU, smoked French-style saison. He chooses the nutty, sweet Les Pyramids goat cheese from Lazy Lady Farm in Vermont.<\/p>\n

\u201cPrepare to be transported to the French countryside, enjoying your beer, cheese, and baguette on a veranda overlooking the farms in the valley below,\u201d he tells us.<\/p>\n

As for Alaskan Brewing Co.\u2019s Smoked Porter, Kline says, \u201cWithout a doubt, our Smoked Porter is best with, and in fact was designed to pair with, smoked salmon. Our Alder wood smoked malts combine with the sweet malt flavors of the porter and that works to highlight and stand up to the intense smoky flavors of freshly smoked Alaska salmon.\u201d<\/p>\n

Hansen suggests pairing Short\u2019s hop-smoked My Good Boy with grilled meats that could otherwise be smoked, such as steaks, ribs, burgers and bratwursts because it allows the beer to bring the smoky flavor.<\/p>\n

While that sounds delicious, you\u2019ll want to save some room for the final course. He summarizes his pairing recommendation by saying, \u201cFor dessert, something salty or chocolatey, like bacon bourbon brownies or salted caramel pie.\u201d<\/p>\n

Now that sounds like a smoke beer pairing home run we can agree with!<\/p>\n","protected":false},"excerpt":{"rendered":"

These craft breweries are passionate about finding an audience for smoke beers, an Old World style that New World brewers are learning to love.<\/p>\n","protected":false},"author":5904,"featured_media":103659,"sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[4295],"class_list":["post-103647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-craft-beer-muses","tag-beer"],"acf":[],"yoast_head":"\nThe Art of Smoke Beer and How to Enjoy 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