BeerBorg

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

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?

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.

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.

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.

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.

Wait, you can smoke a beer?

John Sand wrote:Wait, you can smoke a beer?

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