Beer Styles » Smoked and Wood-Aged Beer
 |
Beer Reviews |
Return to Beer Styles
| Source:
BJCP
BJCP
The purpose of the Beer Judge Certification Program is to promote beer literacy and the appreciation of real beer, and to recognize beer tasting and evaluation skills. We certify and rank beer judges through an examination and monitoring process.
http://www.bjcp.org
|
Not to be confused with a traditional Rauchbier, a Smoked Beer can be quiet a robust, even an overpowering beer, more so with versions that use peat smoked malt which carries a cloying smoked flavor that can ruin a beer in excess. Peat smoked malts are used in many other styles, like Scotch Ales in a liberal way though many American brewers use more typically in Porters. The flavor of peat smoke tends to be much stronger and more assertive so brewers use very modest amounts in the mash.
Types of Smoked and Wood-Aged Beer
Märzen/Oktoberfest-style beer with a sweet, smoky aroma and flavor and a somewhat darker color.
This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples.
A harmonious blend of the base beer style with characteristics from aging in contact with wood (including any alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, wellbalanced and well-aged. Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn't prominently featured.
Examples of Smoked and Wood-Aged Beer |
See All
