Weyermann | Beech Smoked Malt | per lb

Weyermann® Beech Smoked Barley Malt is a traditional German smoked malt produced in Bamberg, Germany—the heart of Rauchbier country. Kilned over beechwood smoke, this distinctive malt adds flavors ranging from subtle vanilla, honey, and sweet smoke to bold campfire and smoked-meat character, depending on how much is used.

At approximately 2.0–3.5° Lovibond, Beech Smoked Malt is surprisingly pale, allowing brewers to build substantial smoke flavor without automatically making the beer dark. Its underlying malt character is pleasantly sweet, with pronounced beechwood smoke complemented by subtle vanilla and honey notes.

The beauty of this malt is how dramatically its character changes with the percentage used. A small addition can provide another layer of aroma and complexity without making the beer taste overtly smoky, while larger percentages can create the unmistakable smoke character of a traditional Bamberg Rauchbier.

How Much Weyermann Beech Smoked Malt Should You Use?

• 5–10% – Adds subtle smoke complexity along with noticeable vanilla and honey-like aromas
• 10–30% – Produces a more obvious beechwood smoke character while allowing other malt flavors to remain prominent
• 30–60% – Creates a strongly smoked beer where beechwood character becomes a major part of the flavor profile
• Up to 100% – For intensely smoky beers and traditional Rauchbier-inspired recipes with bold smoke and smoked-ham-like character

Weyermann Beech Smoked Malt is especially at home in Bamberg Rauchbier, Märzen, Kellerbier, Smoked Porter, Rauchbock, smoked wheat beers, and other traditional German smoked styles. It can also be used creatively in Old Ale, Porter, Bock, and specialty beers when you want to introduce another dimension of smoke.

Because this malt retains plenty of brewing capability, it can be used at very high percentages—even up to 100% of the grain bill—when intense smoke character is the goal.

Why Brew With Weyermann® Beech Smoked Barley Malt?

• Authentic German smoked malt from Bamberg
• Smoked over traditional beechwood
• Approximately 2.0–3.5°L
• Pronounced smoke aroma and flavor
• Underlying malty sweetness
• Subtle vanilla and honey notes at lower usage rates
• Increasingly bold smoke and smoked-meat character at higher percentages
• Very pale despite its powerful flavor contribution
• Can be used as a subtle accent or a major component of the grain bill
• Recommended at 5–10% for subtle complexity
• Can be used at up to 100% for intensely smoked beers
• Excellent for Rauchbier, Märzen, Kellerbier, Rauchbock, Smoked Porter, smoked Wheat Beer, Old Ale, and specialty beers

For brewers looking for authentic German beechwood smoke character, Weyermann® Beech Smoked Barley Malt is the classic choice. Use a small amount for hints of smoke, vanilla, and honey, or make it a major part of the grain bill to create the bold beechwood-smoked character associated with traditional Bamberg Rauchbier.