Smoked Malts

There was once a time when malts were dried over open flame. These were harsh times, and the beers created were smoky as hell.

This did not stop our ancestors however, and they continued to make unintentionally smoky beer until one day, someone decided to dry their malts with a kiln. This kept the malts from becoming smoky and burnt.

One country still makes smoked beers however... Germany.

They make such beers as Rauchbier and Roggenbier, in which the malts are intentionally dried over open flame. These styles were not widely accepted until recently, and now the smoked beers are appearing more on the market.

I as well am going to smoke my own malts and attempt to make a couple smoked beers. This process will of course begin when I have the funds to buy all the new equipment and ingredients I need... Damn.

Either way, I will be brewing a smoked red and a Roggenbier. I will experiment and see how different smoking procedures affect the malts.

Status updates will be posted.