I have recently been told by numerous people (customers and brewers) that our latest batch of Oatmeal stout has a hint of smokiness flavor and they ask if we used any smoked malt in the maltbill. Of course we did not and it is pretty straight forward with specialty malts, all Pauls Caramel, chocolate and roasted barley and oats of course. Anyone else have these comments made from imported dark malts? This is not a complaint, the stout is wonderful, but I am curious about the smoke flavors and aromas?
Michael Uhrich
Carter's Brewing
Billings, Montana
Michael Uhrich
Carter's Brewing
Billings, Montana
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