Mumbai (Harshit Yadav): One trend that is timeless is the changes that are observed from time to time in the beer industry, but sometimes, everyone gets surprised when a new type of beer runs wild worldwide. Smoked beers are drinks that are full of flavour and which many craft beer fans eat their heart out after at the same time, along with the bold ones which have a deep background in the centuries past yet it is modern and new in today’s contemporary world of beer. While smoked beers are being hailed as the next big thing, Geoff Bragg, a master beer judge certified by the Beer Judge Certification Program (BJCP), argues that their smoky essence is anything but new.
Historically, smoky notes in beer were a natural byproduct of how malt was dried. “Before the advent of the drum roaster and indirect heating in the 1700s, grains were dried with direct fire, imparting a smoky flavor to darker beers,” Bragg explained. In other words, beers of the past often had hints of smoke, much like food cooked over an open flame. Over time, as brewing techniques evolved and cleaner, more efficient heat sources emerged, the smokiness faded from beers.
The smoky taste that appeared was not an unintentional mistake that happened by accident, but in reality, one purposefully chosen and adored by the character that is embedded. The trend of smoked beers has been reaching out to those who are curious about new tastes, and it is a possibility for entrepreneurs of craft beers to experiment with different flavors they come up with, too.
What Makes a Beer Smoky?
The secret to smoked beers lies in the malt. Bragg notes that to create the signature smoky flavour, brewers use malts that have been dried with smoke. “These grains imbue phenolic smoky notes when they are used in the mash,” he said. Depending on the type of wood used during the drying process—whether it’s cherry, beech, or oak—smoked malts can create a range of smoky flavours, from subtly sweet to intensely bold.
But the innovation doesn’t stop there. While smoked malts are the backbone of these beers, brewers are also experimenting with smoking water and hops to add even more complexity. While these techniques are still niche, they promise to push the boundaries of what smoked beers can be, offering craft beer lovers an elevated drinking experience.
Where to Begin: Easing into Smoked Beers
For those new to the smoky beer experience, Bragg suggests starting with a smoked porter. “Many of the familiar flavors you expect are still there, with the added complexity of smoke,” he explained. Smoked porters, such as those from Alaskan Brewing Co. or Stone Brewing, balance the comforting richness of roasted malts with a gentle smokiness, making them an excellent entry point for beginners.
If lighter beers are your go-to, options like New Paltz Brewing Co.’s Rauchbier lager or Little Fish Brewing Co.’s Smoked Helles light lager provide a subtler introduction to smoky flavours. For IPA lovers, adventurous brews like Burn The Ships cherry-smoked IPA from Able Ebenezer Brewing Company offer a unique twist on hoppy favourites.
The Future of Smoked Beers
Smoked beers are still relatively experimental, with availability varying by region and season. Yet, their versatility ensures they’ll remain a dynamic category. Whether you’re sipping a smoked porter on a cold winter night or a smoked lager at a summer barbecue, these beers bring depth and character to any occasion.
Next time you visit your favourite brewery, don’t hesitate to ask about smoked beers. You might just discover your new favourite brew—and a fascinating story behind its smoky origins. Cheers to exploring bold flavours!
