What Are Smoked Beers?
Earlier this year, market research firm Technavio reported healthy growth projections for the global beer sector. While classic lagers and ales will always be close to our hearts, craft beers, flavored beers, and alcohol-free options are slowly gaining market share. Artisanal beers are particularly popular among younger consumers, bringing fresh flavors to this age-old industry.
One shining example of this trend is smoked beer. While this may sound like a novelty, smoked beers have existed for centuries and rely on traditional beer-making techniques.
How Is Smoked Beer Made?
Although fairly uncommon in the US, smoked beer is a popular treat in Germany, known as rauchbier. Brewers dry the malted barley over open flames to achieve the smoky flavor instead of using a dehydrator or electric kiln. This method echoes the technique used by pre-industrial breweries. Once the grain is dry, brewers mix the wood-smoked malt with water and send it through the typical beer-making process, which includes mashing, milling, and fermenting.
Food Pairings for Smoked Beers
Beer is best enjoyed alongside a hearty meal. Like wine, the ingredients in beer and how it is processed give it a complex flavor. The unique taste of smoked beer is best savored alongside food with a similar flavor profile.
- BBQ Ribs
It’s no surprise that smoked beers pair exceptionally well with wood-smoked food. The rich, meaty flavor of BBQ ribs (made over an open flame) perfectly complements the heavy toasted notes of a rauchbier. While you can use pretty much any wood, it’s essential to consider the moisture content. Look for logs with 15 – 20% moisture to produce the thick smoke you need for the perfect BBQ ribs. - Grilled Vegetables
Grilling vegetables over open flames gives them a different flavor than cooking indoors. Chemical reactions cause the sugars in the plants to caramelize, intensifying their sweetness. This sweet yet smoky combination complements a smoked beer by uplifting its heavy, rich flavor profile. You can also experiment with grilled fruits such as pineapple and peaches. - Charcuterie Boards
Despite its creamy texture, most cheese is relatively acidic. It makes an excellent partner for smoked foods and drinks, including rauchbier. You can pair smoked beers with smoked cheddar, Colby cheese, or Provolone or incorporate cured meats like salami and chorizo for a more complex flavor. Charcuterie boards create opportunities for a custom drinking and dining experience. - Pulled Pork
Pork is an incredibly rich meat high in protein and fat, making it a valuable animal product during times of low food security. In Germany, preserved pork is commonly enjoyed alongside traditional wood-smoked beer. You can elevate this already hearty combination with other umami flavors like mustard, soy, and sauerkraut.
The Flavor Science Behind Smoking Beer
At first glance, one might not automatically see the similarities between smoked foods and beer flavors. However, the two are quite similar in chemical composition. The processes of smoking and fermentation create comparable flavor compounds, namely heterocyclics, pyrazines, and sulfur. These natural molecules are the building blocks of all savory and meaty flavors.
Smoked beers contain an even higher percentage of these flavor molecules, making them an exceptional beverage pairing for smoked foods. However, it’s not always necessary to obtain these coveted flavorings through physical smoking.
Through advanced chemical synthesis and natural extraction, flavorists can isolate smoky flavor compounds for use in food production at scale. Using pyrazines, sulfurs, and heterocyclics as standalone additives lets you inject a delicious wood-smoked taste into everyday pantry items.
Shop our full range of smoky flavorings online or contact us for more information.