Smoked Malt

Smoked is prepared over beech wood from the Franconian Jura Mountains and gives the beer a characteristic flavour reminiscent of smoked ham and bonfires.
The malt is ideally suited to making both beer and whisky.
The intensity of the smoked flavour depends to a large extent on the amount of malt used. We recommend 10% of the grain bill for a first application, increasing it to up to 100% depending on your preference.  However, you should take into account that the overall smoky flavour usually only unfolds once the beer has been fermented and stored.