News — BeerBrewingRecipes

If I were to describe a Rauchbier to ten beer drinkers and offer them a pour, I feel fairly confident that most would reject the pour. Portrayed as a beer with a “campfire-like” aroma and taste, I can see how some are put off by such a descriptor. However, some nights just call for a little smoke in your glass.  For many years malt was dried over an open fire. This assured the malt dried, however, an inconvenient consequence of this process was the smoke having its grip on every delicious sip of the beer. Many brewers back then were...