Always love the smell when we’re brewing up a smoked beer! People always ask how we add smoke to beer. Well, it comes from barley malt that has been kilned over an open flame which is how most malts used to be kilned way back when.
Today we are using beechwood smoked malt from Bamberg, Germany which is the home of the Rauchbier. This malt from Weyermann is the best of the best when it comes to rauch malts. We’ll be making a smoked Maibock just in time for spring! Don’t be afraid to try it.
#coopersfamilybrewing #scranton #smokedbeer
