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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. 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. While the current popularity of smoke beers 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.
T he fate of smoked beer in Germany largely followed the British path; however, a few small differences did allow the perpetuation of a smoked beer brewing culture. Germany eventually had access to much of the technology that had led to the decline of smoked beer in Britain. Although these innovations reached Germany later, many Germans had already adopted the process of air kilning, a method of drying malt by indirect heat. This allowed Germans to create smoke-free malts while still using smoke-producing fuel. Herein, the decline of smoked malt production in Germany had its own launching point. But, the divergence of brewing and malting industries did not occur in Germany to the degree it had in Britain. So, many German brewers continued to malt their own barley in-house into the 19th century. Although a malting industry would eventually arise in Germany, small breweries had the opportunity to continue to produce specialty malts. Today, the city of Bamburg is the historical home of smoked beer, where specific brewers have continuously made smoked beers since the 16th century.
Smoked beer German : Rauchbier is a type of beer with a distinctive smoke flavour imparted by using malted barley dried over an open flame. Drying malt over an open flame may impart a smoky character to the malt. This character may carry over to beers brewed with the smoked malt. Prior to the modern era, drying malted barley in direct sunlight was used in addition to drying over flames. Even though kiln drying of malt, using indirect heat, did not enter into widespread usage until the industrial era, the method was known as early as the first century BC. Also, there have been various methods over the years of preparing cereal grains for brewing, including making beer from bread , so smoked beer was not universal. Beginning in the 18th century, kiln drying of malt became progressively more common and, by the midth century, had become the near-universal method for drying malted grain. Since the kiln method shunts the smoke away from the wet malt, a smoky flavour is not imparted to the grain, nor to the subsequent beer. As a result, smoke flavour in beer became less and less common, and eventually disappeared almost entirely from the brewing world. Certain breweries maintained the smoked beer tradition by continuing to use malt which had been dried over open flames.