I have a nice Smoked Cherrywood Porter on tap now that I made with their cherrywood smoked malt. It was a great smoked malt and I actually upped the smoked malt when milling my grain because the aroma and flavor of the actual malt was so good. I was able to make the smoke assertive because it was just more pleasant than I have experienced with other smoked malts. I didn't make it overly roasty either. It was a big hit yesterday at an outdoor party we had at our house yesterday where we banged out 18 pizzas, some katchapurri, pitas, and a chicken on the wood fired oven and wood fired grill. It was a very smoky day which also had smoked blue cheese and cheddar on some of the pizzas, and smoked maple syrup on the chicken.
A new England rauchbier sounds good. I have some smoked maple syrup I could picture dosing a glass with as I pour.