Beer Forum

I'll make it, but I ain't drinkin' it

ScottyB-Brewing wrote:Should I make it chocked full of that hideous smoked peat malt? That should clinch a win.

For sure. I think you should push the limits. Use ALL the smoked malts!

NervousDad wrote:I'll make it, but I ain't drinkin' it

For realz?

I've only had one peat smoked beer and I didn't enjoy it, not sure if it would be the same. I'd be curious to taste it though so it will be fun to brew

NervousDad wrote:I've only had one peat smoked beer and I didn't enjoy it, not sure if it would be the same. I'd be curious to taste it though so it will be fun to brew

The best wee heavy's I've had didn't have any smoked malt in them at all. It's acceptable, but not required.

BJCP attributes the smoked character to come from a combination of yeast and water. I believe JZ has also mentioned to stay away from smoked malt in a Scotch ale.

I hadn't planned on putting it in my beer.

I do not care for most smoked beers, very few are worth the calories, in my humble opium. I wish I could find a good Strong Scotch Ale on the shelves that isn't all smokey. Any suggestions folks?

ScottyB-Brewing wrote:I do not care for most smoked beers, very few are worth the calories, in my humble opium. I wish I could find a good Strong Scotch Ale on the shelves that isn't all smokey. Any suggestions folks?

Oskar Blues Ol' Chub is excellent and although their website says they add a touch of smoke, I don't pick it up on my caveman palate. I've never had a Founders Dirty Bastard but I just had a Backwoods Bastard and I was impressed.

I'd like to try this time too, but that's pretty close to when the first round of NHC is due. Of course I have no idea how many I can submit, if any, with their lottery system.

I'll try to see if I can squeeze it in the brewing schedule.