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
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. Ver menos