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Smoked beer
Smoked beer ((ドイツ語:Rauchbier)) is a type of beer with a distinctive smoke flavour imparted by using malted barley dried over an open flame.〔''Beer'', by Michael Jackson, published 1998, pp.150-151〕 The ''Rauchbiers'' of Bamberg in Germany, Schlenkerla in particular,〔(Schlenkerla Tavern & its Heller Brewery and Rauchbier (Smoke Beer), Bamberg )〕〔(German Beer Guide: Rauchbier )〕 are the best-known of the smoked beers.
==History==
Drying malt over an open flame may impart a smoky character to the malt. This character may carry over to beers brewed with the smoked malt. Prior to the modern era, drying malted barley in direct sunlight was used in addition to drying over flames. Even though kiln drying of malt, using indirect heat, did not enter into widespread usage until the industrial era, the method was known as early as the first century BC. Also, there have been various methods over the years of preparing cereal grains for brewing, including making beer from bread,〔(Beer in ancient times ) 〕 so smoked beer was not universal.
Beginning in the 18th century, kiln drying of malt became progressively more common and, by the mid-19th century, had become the near-universal method for drying malted grain. Since the kiln method shunts the smoke away from the wet malt, a smoky flavour is not imparted to the grain, nor to the subsequent beer. As a result, smoke flavour in beer became less and less common, and eventually disappeared almost entirely from the brewing world.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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