Create the page "Smoke" on this wiki! See also the search results found.
Page title matches
- 44 bytes (5 words) - 13:26, 11 October 2007
- 83 bytes (10 words) - 20:01, 10 October 2007
- 71 bytes (8 words) - 21:03, 23 September 2007
- 71 bytes (8 words) - 21:03, 23 September 2007
- 71 bytes (8 words) - 21:02, 23 September 2007
- 71 bytes (8 words) - 21:02, 23 September 2007
Page text matches
- 0 bytes (0 words) - 20:52, 27 August 2014
- ...the base style; braggots made using other smoked ingredients (e.g., liquid smoke, chipotles) should be entered in the Open Category Mead style.7 KB (1,169 words) - 13:12, 1 November 2007
- *Smoking with wood or peat smoke to produce [[smoked malt]]63 members (3 subcategories, 0 files) - 08:56, 2 March 2013
- 0 bytes (0 words) - 20:58, 27 August 2014
- ...dence suggesting that traditionally made strong Scotch ales exhibited peat smoke character, entries in this subcategory will not exhibit peaty/smoky charact ...w levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category).6 KB (940 words) - 14:56, 24 November 2010
- |category=Smoke Flavored and Wood Aged Beer ...The malt and smoke components are often inversely proportional (i.e. when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to no8 KB (1,269 words) - 19:47, 15 October 2007
- ...' flavor can be created in beer either by the use of [[smoked malts]] or [[smoke extract]], by poorly [[Home malting|home-malted grains]], or by [[phenols]]329 bytes (44 words) - 19:42, 10 October 2007
- |category=Smoke Flavored and Wood Aged Beer19 KB (3,119 words) - 05:18, 8 December 2008
- ...sh, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, a ...w levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category).5 KB (716 words) - 14:41, 24 October 2007
- ...y of [[Bamberg]] in Bavaria, Germany, where it is known as [[Rauchbier]]. Smoke flavor is added to beer through the use of [[smoked malts]] such as the Ger ...e until the development of modern malt houses the malt was exposed to more smoke during malting, it is thought that smoky flavors were probably common in [[12 members (0 subcategories, 0 files) - 18:13, 24 September 2007
- ...ed. As little as ten percent in the grist can give a noticeable flavor of smoke. ...s dried over an open beechwood fire, or in a [[kiln]] designed to draw the smoke of a wood fire over the drying malt. The result is a malt with the charact2 KB (286 words) - 13:28, 16 December 2007
- ...sh, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, a ...w levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category).5 KB (738 words) - 14:41, 24 October 2007
- ...moked beer, such as [[Rauchbier]] and [[Grodzisk]]. Often these beers are smoke-flavored versions of other traditional styles, such as [[Bock]] or [[Porter ==Adding Smoke to Beer==6 KB (1,009 words) - 03:36, 15 December 2008
- ...sh, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, a ...w levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category).5 KB (735 words) - 14:42, 24 October 2007
- *[[Smoked malts|Smoking]] over wood or peat fires to give a [[smoke|smoky flavor]] to the finished beer54 members (8 subcategories, 0 files) - 19:58, 20 July 2010
- 0 bytes (0 words) - 20:17, 27 August 2014
- 0 bytes (0 words) - 20:57, 27 August 2014
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- 0 bytes (0 words) - 20:45, 27 August 2014
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