Smoked Malt In A Scotch Ale

[Fatgodzilla]

I can't agree more, Hoepfner was great,a few guys tried my smoked porter soon after I moved over here and loved the Smokey taste. Since then I have never brewed a beer like it, the Weyermans smoke has been very disappointing,in fact I couldn't even taste it.




With you there Pumpy, I tried it to re-brew my old smokey porter,results were terrible. My next trick is to smoke my own :unsure:


Batz

With a more serious bunch of brewers now answering .. and thinking about Batz's comments above, what is a "smokey aroma / flavour " ?

The term "smokey" is a little confusing. I've made beer that smells "bacony" - I've smoked fish that smells "bacony" .. but I've never really smelt a scotch whisky that smelt "bacony". When I smell smoke from bushfires, it sure smells smoky, far from bacony. So what part of the "smoky" spectrum should I really be looking at when we think of beer ?

 

[Batz]

With a more serious bunch of brewers now answering .. and thinking about Batz's comments above, what is a "smokey aroma / flavour " ?

The term "smokey" is a little confusing. I've made beer that smells "bacony" - I've smoked fish that smells "bacony" .. but I've never really smelt a scotch whisky that smelt "bacony". When I smell smoke from bushfires, it sure smells smoky, far from bacony. So what part of the "smoky" spectrum should I really be looking at when we think of beer ?

To me the smokey taste was like smoke fish,not the fish the smoke :lol:

Bacony is not the flavour I have had or want in a beer. Scotch? Can't help there don't drink the stuff.

Batz

 

[Online Brewing Supplies]

Scottish ales are not smokey. American Scottish ales are. The guidelines for Scottish ales should not have smoke in them but they do. I will not make a Scootish ale with smoke in it. I love rauchmaltz but it is not too style in Scottish ales. A smokey Scottish ale might be a wonderful beer but it should be in the specialty class. This I believe .

Nail hit on the head! Yes you are completely right.Some "smokiness" may be evident in taste but not by addition of smoked or peated malts.Usually achieved by small additions of roasted malts.
GB

 

[Batz]

Depends if you brewing to style or brewing a beer you like I suppose. I brew both ways, although I find I am increasingly brewing what I like these days.Is that not how new styles came about anyway?

Batz

 

[Online Brewing Supplies]

Depends if you brewing to style or brewing a beer you like I suppose. I brew both ways, although I find I am increasingly brewing what I like these days.Is that not how new styles came about anyway?

Batz

Batz thats true, but how many new styles are there ? America has developed some hoppy derivatives, hence their hijacking by BJCP guidelines,Im all for new styles, but remember these all originate from a base.I brew my beer for me but for comps I take the basis and add a slight tweak.Usually determined by close historical investigation.Who would think Styrian goldings would be appropriate in a Marzen yet they were use in the first developed beers of this style..
GB

 

[Batz]

Batz thats true, but how many new styles are there ? America has developed some hoppy derivatives, hence their hijacking by BJCP guidelines,Im all for new styles, but remember these all originate from a base.I brew my beer for me but for comps I take the basis and add a slight tweak.Usually determined by close historical investigation.Who would think Styrian goldings would be appropriate in a Marzen yet they were use in the first developed beers of this style..
GB

I'm with ya GB, I really wasn't trying to create a new style just mentioning how I like to stray from guide-lined styles these days.
Anyway getting off topic my apologies to the topic starter.

Batz

PS. I'm still heading over for a photo at your bar

 

[Online Brewing Supplies]

I'm with ya GB, I really wasn't trying to create a new style just mentioning how I like to stray from guide-lined styles these days.
Anyway getting off topic my apologies to the topic starter.

Batz

PS. I'm still heading over for a photo at your bar

OT :Cool , very welcome! How soon ? I will get Big D and a few of the crew together.
GB

 

[Batz]

OT :Cool , very welcome! How soon ? I will get Big D and a few of the crew together.
GB

Got a couple of hundred Paw Paws to pick first :lol:

Batz

 

[newguy]

With a more serious bunch of brewers now answering .. and thinking about Batz's comments above, what is a "smokey aroma / flavour " ?

The term "smokey" is a little confusing. I've made beer that smells "bacony" - I've smoked fish that smells "bacony" .. but I've never really smelt a scotch whisky that smelt "bacony". When I smell smoke from bushfires, it sure smells smoky, far from bacony. So what part of the "smoky" spectrum should I really be looking at when we think of beer ?

It depends on the type of wood used to smoke the malt and, of course, the amount in the grist. I've tasted smoked beers that varied from just a hint of smoke mingled with high sweet toasted/munich malt to the over the top bacon that you described, and everything inbetween.

In the low-mid smoke range, a beer will smell just like a campfire or bushfire - the kind of smoke that most people are used to. In high levels I don't know exactly what's going on (some kind of smoke/malt reaction or just perhaps your sense of smell being overwhelmed) but the bacon/smoked meat becomes very strong.

With high levels of roasted barley or black patent malt a beer will start to smell burnt - like if your supper starts to burn in the frying pan. This is kind of smoky, but not really.