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• Peated Malt
  A robust smoky malt used in Scottish and wee heavy ales. This malt is lightly peated and used to enhance flavor in Scottish type ales. While the malt is in the [[kiln]], peat moss outside
  639 bytes (92 words) - 19:32, 23 August 2007
• Wee Heavy
  |aroma=Deeply malty, with caramel often apparent. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization oft ...parent (particularly in stronger versions). Hints of roasted malt or smoky flavor may be present, as may some nutty character, all of which may last into the
  6 KB (940 words) - 14:56, 24 November 2010
• Rauchbier
  ...lz]], malted barley smoked with wood (usually beechwood) to impart a smoky flavor and aroma to the finished beer. ...hwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt character can be low
  8 KB (1,269 words) - 19:47, 15 October 2007
• Lambic
  ...ne of the most unique [[Belgian beer styles]]. Sour and flat, with no hop flavor or aroma, it tastes like a throwback to an earlier era of brewing. Old and ...rs old. The hops are used primarily for their preservative qualities; hop flavor and aroma are not required. See the article on [[aged hops]] for more info
  19 KB (2,939 words) - 14:27, 22 September 2007
• Smoky
  [[Category:Flavor problems]] A '''smoky''' flavor can be created in beer either by the use of [[smoked malts]] or [[smoke ext
  329 bytes (44 words) - 19:42, 10 October 2007
• Scottish Light Ale
  ...roma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. ...to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roaste
  5 KB (716 words) - 14:41, 24 October 2007
• Rauchmalz
  ...man malt which is dried over open beechwood fires to impart a strong smoky flavor to the finished beer. It is the malt used for traditional [[Bamberg]] [[Ra ...usually used. As little as ten percent in the grist can give a noticeable flavor of smoke.
  2 KB (286 words) - 13:28, 16 December 2007
• Peat-smoked malt
  ...lt that has been smoked over burning peat in order to add a dark aroma and flavor characteristic of Islay whisky and some Irish whiskey. Some recent brewers ...ically used in the production of Scotch (it is where Scotch gets its smoky flavor from).
  853 bytes (140 words) - 12:06, 15 October 2011
• Scottish Heavy Ale
  ...ter from a traditional boil and little hop character, and more alcohol and flavor than a [[Scottish Light Ale]] ...roma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.
  5 KB (738 words) - 14:41, 24 October 2007
• Bamberg
  ...ut for some reason modern malting techniques which avoid imparting a smoky flavor to the malt were not universally adopted in Bamberg. The city today has a
  676 bytes (104 words) - 21:22, 7 June 2011
• Specialty Smoked Beer
  ..., which is ordinarily smoked over beechwood fires to give it a distinctive flavor. ...wever, this is not recommended as it can result in a more artificial smoke flavor.
  6 KB (1,009 words) - 03:36, 15 December 2008
• Scottish Export Ale
  ...roma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted. ...to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roaste
  5 KB (735 words) - 14:42, 24 October 2007
• Styles of Cider
  0 bytes (0 words) - 22:39, 23 January 2015