that speaks for itself. But a smoked beer? It was too similar to
ashtray-flavored ice cream, and we can all agree the world's not ready
always the most fun to forage from, and the basic idea (after malting,
the dry barley is smoked over an aromatic fire like the aforementioned
cheese and fish) didn't sound out of the realm of sanity, so we decided
to try it. The only option at that time (we're talkin' 1990ish) was a German rauchbier (a beechwood-smoked beer) that was downright nasty. I'm German, and I had such a hard time drinking it, I could barely look at a dark Beck's afterward without remembering the shame.
Changing my mind is this Smoked Porter from San Diego's Stone Brewery. What saves the beer from tasting like a wet-hung camp-blanket is its creaminess, that yummy near-sweetness every great stout or porter possesses.
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