Among the world's oldest yet most unique beer styles, smoke beers are brewed with wood- or peat-smoked barley malt for a hearty libation that serves as the ultimate partner to a variety of smoked meats and cheeses.
Examples: Click here to find smoke beers available in your neighborhood.
History: Brewed for over a millennium in Western Europe, smoke beers were the first barley based beers produced in Germany. Due to the cool and damp climate in much of Northern Europe, brewers adapted open flame drying techniques to dehydrate germinated grain prior to brewing. Some traditional brewers still smoke their own malt.
Food: The hearty, smoky character of these beers makes them exceptional food beers. They pair beautifully with all manner of smoked meats, cheeses, and fish, and will impart a delicate smokiness into non-smoked foods.
Recommended Glassware: Mug or Stein
Original Gravity (OG): 1.044 – 1.074
Final Gravity (FG): 1.008 – 1.024
Alcohol Content (ABV): 4.5 – 7.5%
Bitterness (IBU): 10 – 30
Color (SRM): 4 – 30º L
Ideal Serving Temperature: 48 – 52º F