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Don’t fear the smoke: This recipe leans heavily into cherrywood-smoked malt for a surprisingly smooth and balanced character with the power to convert the skeptics.
Photo: Matt Graves
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With this recipe, I kept increasing the smoked malt percentage over the years—it’s at 97 percent now, hence the name. I could go to 100 percent, but I like the tweaks created by the melanoidin and chocolate malts. Tinker on your own—but don’t live in fear of all that smoked malt. Embrace it!
For much more about this style, see Smoking Is Cool: The Unique Allure of Rauchbier.
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