Mesquite Smoke Malt

[BlackDuck]

Briess introduces a new smoked malt:
http://brewingwithbriess.com/Assets/PDF ... edMalt.pdf

[Beer-lord]

You must get the same emails I get....got that today as well.
Did you see this recipe for the smoked porter?
Geaux sounds cajun to me but from Bellevue Washington?

[BlackDuck]

That smoked porter sounds, well, thick and chewy!!! Not so sure I would like that....maybe Ron will brew it first and send us a sample.

[Inkleg]

I have a starter of WLP1968 spinning. Planning to make Yazoo Sue Smoked Porter, it uses Cherry Smoke malt. Wonder how it might turn out if I split the smoked malt, hum.
Would love to get my hands on the smoked malt from Alaskan Brewery. The fishery shuts down for a few days and allows them to use the fish smokers for their grain. I think their Smoked Porter is better than Sue and I think Sue is a great beer.

[Dawg LB Steve]

My two cents. Mesquite is distinct kind of a "intense" for lack of a better word at this moment. Maybe chew a couple grains from each to see if it would work out, my thought is the cherry smoked flavor would be more a subtle smoke flavor. Just from my experiences from the smoker, mesquite seems to me like an acquired taste.

[mashani]

I'd probably hate it. There is not much beer I hate, but to me smoked beer can easily become a most hideous thing. (I've never had Sue, so I can't say if I would like or "tolerate" the level in Sue or not).

The only smokey beers I have ever been able to drink happily are some lightly peat smoked strong Scottish beers where there is a lot of malt piled on top, and a smoked beer that got sent to me by a member of the borg, who was really subtle about it.

[John Sand]

Wait, you can smoke a beer?

[Dawg LB Steve]

Wait, you can smoke a beer?

It plays hell getting it lit, but once you do, WHOA!

[John Sand]