Beer with the addition of smoked malt. Any style that does not initially contain smoked notes is used as a basis. The smoky profile should organically complement the basic characteristics, and not drown them out. The smoked meat pairs especially well with classic German styles such as a variety of bocks, dunkels, pilsners, etc.
The main requirement of the style is a harmonious balance between malt, hop and smoky profiles, smoked malt can add woody tones to the aroma, but should not appear harsh or burnt notes. The finish becomes drier and the color of the drink darker.
Foaming, body and carbonation depend on the base. The nature of “smokyness” is determined by the type of wood on which the malt was smoked. Thanks to this, nuances of bacon, fried sausages, salmon can appear in the bouquet, but peaty notes contradict the style standards.
Density, bitterness, color, strength and other characteristics depend on the base.
