Smoked beers have been in existence for a long long time. Way before the invention of drum roaster. Back in the day, brewers used to smoke the malts on an open fire to add more color and complexity. This in turn, imparted the smoky flavor as well.

In this episode, we sit down with a very special guest who has been a pioneer for the Indian craft brewing industry since its inception. His contribution has been immense in beer production and brewery operations.

Meet Oliver Schauf, the co-founder of Doolally Craft Beers, which is one of the first microbreweries in India and Oi Brewing Co., which is one of his latest breweries.

So grab a beer (preferably a smoky one), sit back, relax and enjoy as we discuss all about smoked beers. Be it history, malt smoker or recipe building, we’ve covered it all.

Let’s smoke things up now, shall we?

*Timestamps*

(00:00) - Intro

(02:30) - What to look for in a smoked beer

(03:36) - History of smoked beers

(05:20) - How do you say ‘Rauchbier’?

(06:07) - Smoking process

(16:29) - Building a grist for Rauchbier

(27:15) - The Mash Schedule

(29:50) - Hops

(30:23) - Target ABV

(31:30) - Recommended yeast

(33:15) - Pitching rate

(33:53) - Fermentation temperature range

(34:31) - Maturation time

(37:34) - Water profile

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