Beer Forum

I'm thinking of brewing a smoked robust porter to pair with the pulled pork that I make. The pulled pork is a special event thing that I make for a yearly party as well as other times throughout the year. I'm planning on using the smoked robust porter recipe from Brewing Classic Styles, shifting or removing some of the late hop additions and adding in the spices from my dry rub (leaving out the salt and garlic) at the end of boil. The smoked malt that I have access to at the local shop is Briess' cherry smoked malt. To be the most authentic, I suppose I'd use hickory smoked malt since that's what I use with the pork, but I was wondering if anyone has experience with the Briess product, or any advice to give on making a beer in this style.

http://www.thebrewingnetwork.com/shows/The-Jamil-Show/Robust-Porter-The-Jamil-Show-05-08-06

http://www.thebrewingnetwork.com/shows/The-Jamil-Show/Other-Smoked-Beers-The-Jamil-Show-12-04-06

The two podcasts you would do well to listen to again. If you have not heard these before the Smoked beer show specifically goes into the recipe for Jamil's award winning smoked robust porter. You have to first brew a well made porter then learn to smoke. Just what the masters have said.

I have listened to them recently, and as I recall, Jamil said he hadn't had much experience with cherry smoked malt, but said it would be different from traditional beechwood smoked malt... just wondering if anyone has experience with using it and their review of it..