Smoked beers get their smoky taste from the malt used during brewing.
Indeed, there are hundreds of methods to malt cereals. Among these, one of them is parboiling followed by smoking.
Other processes make it possible to obtain flavors such as peat, burnt wood and even manure. Smoked beers are very popular in Bavaria where they have been brewed for over six centuries. Even if other countries also brew it.
Smoked beers are usually amber or brown, and they are quite light, between three and six percent maximum alcohol.
The first time you taste a smoked beer, you often think of bacon but you quickly discover the details of the style over the course of the tastings.