Has anyone out there ever used this in a regular rauch beer instead of the usual smoked barley?
It’s a smoother and more citrusy smoke than rauchmalz. It’s also wheat and tastes like wheat, so there’s that.
I think I might prefer a slightly citrusy smoke to a bacon flavor smoke. Not that there is anything wrong with bacon flavor.
I made a smoked hefeweizen with it a few years ago. It was interesting, but by the time the keg kicked I was so, so sick of it. I haven’t brewed a hefe or a smoked beer since.
I probably should have bottled it rather than having it as the main offering on draft.