[reverseapachemaster]

There are definitely people who really enjoy that kind of smoke/medicinal/mineral flavor. I don't particularly care for it. Even in scotch.

I suspect much of the peat smoke in Scottish beer theory came from something somebody read one time in something about the historical production of those beers in which brewers were using malt from a distillery that used peat malt because it was all that was available. Not really a good source for modern renditions of the styles.

I've also heard people say that the alleged smoke flavor is a product of the water, which I suppose might be true in certain parts of Scotland but not true of all Scottish brewing regions. I'd like to know which particular beers or regions are identified as containing that character.

[denny]

All these people slamming the use of peat-smoked malt in brewing beer.....yet there are endless threads about using cucumbers, yadayada.....  

Try throwing in 3 ounces in the mash of your next 5 gallons of porter sometime.

You expect us to trust advice from someone who thinks PBR is the pinnacle of beer? 

[HoosierBrew]

There are definitely people who really enjoy that kind of smoke/medicinal/mineral flavor. I don't particularly care for it. Even in scotch.

I suspect much of the peat smoke in Scottish beer theory came from something somebody read one time in something about the historical production of those beers in which brewers were using malt from a distillery that used peat malt because it was all that was available. Not really a good source for modern renditions of the styles.

I've also heard people say that the alleged smoke flavor is a product of the water, which I suppose might be true in certain parts of Scotland but not true of all Scottish brewing regions. I'd like to know which particular beers or regions are identified as containing that character.

It's funny because I love good Scotch, even the smokey ones, but the peated malt in a Scottish ale comes across as a fake or cheap Scotch flavor to me. Don't care for it.

[dkfick]

There are definitely people who really enjoy that kind of smoke/medicinal/mineral flavor. I don't particularly care for it. Even in scotch.

I suspect much of the peat smoke in Scottish beer theory came from something somebody read one time in something about the historical production of those beers in which brewers were using malt from a distillery that used peat malt because it was all that was available. Not really a good source for modern renditions of the styles.

I've also heard people say that the alleged smoke flavor is a product of the water, which I suppose might be true in certain parts of Scotland but not true of all Scottish brewing regions. I'd like to know which particular beers or regions are identified as containing that character.

It's funny because I love good Scotch, even the smokey ones, but the peated malt in a Scottish ale comes across as a fake or cheap Scotch flavor to me. Don't care for it.

I think that's likely because the peat in a scotch has been tempered through the distillation process and further tempered via aging in barrels.... It's certainly gross in a beer though ;-)

[HoosierBrew]

I think that's likely because the peat in a scotch has been tempered through the distillation process and further tempered via aging in barrels.... It's certainly gross in a beer though ;-)

Yep, I'm sure that's the case.  Hell of a transformation into good Scotch !

[narcout]

I kind of like the stuff in small doses.

I tried it once, and I liked it as well.