Briess Cherrywood-Smoked Malt
Briess Smoked malt is a pale barley malt smoked with cherry wood. The smoke flavor is smooth, sweet, and robust. Although Smoked malt will behave like a base malt in the brewing process, it imparts an intense smoke flavor.
It is recommended that usage be limited to a maximum of 20% in lighter styles like Scottish Ales and Oktoberfests, and 60% in Stouts and Porters.
Briess cherry wood-smoked malt offers an exciting alternative to the beechwood-smoked malt traditionally used in most German Rauchbiers, or the peat-smoked malt common in English and Scottish styles.
Pronounced smoke, subtle fruity, malty sweet, smooth, clean
This smoked malt is produced using cherry wood. It is a unique, enzyme-active specialty malt with a blend of pronounced smoke and subtle fruity flavor with malty sweetness that is surprisingly smooth and clean.
Briess Smoked malt is a pale barley malt smoked with cherry wood. The smoke flavor is smooth, sweet, and robust. Although Smoked malt will behave like a base malt in the brewing process, it imparts an intense smoke flavor.
It is recommended that usage be limited to a maximum of 20% in lighter styles like Scottish Ales and Oktoberfests, and 60% in Stouts and Porters.
Briess cherry wood-smoked malt offers an exciting alternative to the beechwood-smoked malt traditionally used in most German Rauchbiers, or the peat-smoked malt common in English and Scottish styles.
Pronounced smoke, subtle fruity, malty sweet, smooth, clean
This smoked malt is produced using cherry wood. It is a unique, enzyme-active specialty malt with a blend of pronounced smoke and subtle fruity flavor with malty sweetness that is surprisingly smooth and clean.
Briess Smoked malt is a pale barley malt smoked with cherry wood. The smoke flavor is smooth, sweet, and robust. Although Smoked malt will behave like a base malt in the brewing process, it imparts an intense smoke flavor.
It is recommended that usage be limited to a maximum of 20% in lighter styles like Scottish Ales and Oktoberfests, and 60% in Stouts and Porters.
Briess cherry wood-smoked malt offers an exciting alternative to the beechwood-smoked malt traditionally used in most German Rauchbiers, or the peat-smoked malt common in English and Scottish styles.
Pronounced smoke, subtle fruity, malty sweet, smooth, clean
This smoked malt is produced using cherry wood. It is a unique, enzyme-active specialty malt with a blend of pronounced smoke and subtle fruity flavor with malty sweetness that is surprisingly smooth and clean.
