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Equally fit for a long winter or backyard barbecues, this recipe balances mellow cherrywood-smoked malt with a robust porter foundation.
Photo: Matt Graves/mgravesphoto.com
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Among the American-made smoked malts, Briess Cherrywood-Smoked Malt is one of the most accessible. I love the clean, soft, pleasing smoke character that it lends to beer, allowing other ingredients to shine through.
For more about brewing balanced smoked porters and stouts, see Smoke in the Dark.
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