A smoky character to some degree was likely evident in virtually all beers back in the time when malted barley was kilned over wood-fed fires. "Smoke" malt is now relatively rare. Bamberg, Germany remains one area where wonderfully characterful smoked malt continues to be produced. This Bamberg smoked malt is the defining ingredient used to craft Baird Up In Smoke Porter. The brainchild of our brewer, Molly Browning, this smoked robust porter delivers just that -- smoke and robustness -- but it does so in a supremely harmonious and balanced way.
TimE (5081) - Tokyo, JAPAN - MAR 6, 2008
3.1 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 2/5 OVERALL 13/20
This dark brown brew had nice potential with a subtle smokey nose on top of roasted malt. However, the nose also gave faint hint of sourness that I was soon to realize in an uncomfortable way on the palate. The smokey character and depth were excellent, but it was the sourness which distracted from the many good things going on with the beer.
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