Produced using cherry wood.
ï· The result is a unique, enzyme-active specialty malt with a blend of pronounced smoke and subtle fruity flavor with
malty sweetness that is surprisingly smooth and clean.
ï· Use to develop subtle background flavor, complexity or rich, robust smoky flavor in a variety of beer styles:
o Scottish Ales
o Smoked Beer
o Bamberger Beer o Rauch Bock
ï· Produced in the U.S.A. from AMBA/BMBRI recommended 2-Row malting varieties.
ï· Briess Cherry Wood Smoked Malt delivers pronounced smoke flavor. We recommend limiting usage to 60% of the
Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests Noticeable to pronounced smoke character in darker styles like Stouts and Porters