Surprising to no one, malt is one of our favourite ingredients; easily in the top four. And while we have discussed toasting and roasting specialty malts, this week, we are launching a beer with smoked malt.
Before the invention of the drum roaster in the early 19th century, all malt would have been smoked, to some degree. And while the indirect heat of a drum roaster provides paler, less odorous malt, sometimes we seek the very specific flavours that arise from direct fire.
Arguably, the most well regarded smoked beers in the world hail from Bamberg. With breweries like Schlenkerla, who have been producing rauchbier for centuries, they have a rich tradition of smoke. For us antipodean plebs, who don’t have access to a direct fired kiln, however, we can select exceptional smoked malts from certain maltsters; the archetype being Beechwood Smoked malt from Weyermann.
Distinct woods deliver specific flavours when used to make smoked malt. Beechwood is very ham-like and bacon-y. Cherrywood is a more intense, sweeter smoke contribution. Oak gives more of a campfire smoke. Some local maltsters also try various woods to give unique flavours. One of the very best smoked malts that I have ever used, is Red Gum smoked malt from Voyager.
Today we have tapped a Smoked Schwarzbier. With 5% Red Gum smoked malt, it delivers a seductive, cedar-like smoke element. Like licking a polished Chesterfield of a New Orleans dive bar, it’s intense and likely to result in syphilis. Balanced and nuanced, the Red Gum smoke is so unique, but integrates well with the underlying dark lager. It’s amazing to see such idiosyncratic smoked malts, produced in our own backyard.
Always use protection when licking couches!
Barley
