Comments by "Evan" (@MrEvanfriend) on "Q&A 40: Ian Sabotages the Elbonian Army and Throws Shade on the Taurus Judge" video.

  1. As for smoked malt, you absolutely can obtain the exact same effect with wood. The difference is how the grain is exposed to the smoke, and not what material you are burning. I have used oak smoked, beech smoked, cherry smoked, and mesquite smoked malts in various beers I've brewed, either at home or professionally. If you look at local brewing traditions, Bamberg, Germany is famous for its Rauchbier, or smoked beers. The Baltic region and Scandinavia are also known for using smoked malts in traditional brewing, all using woodsmoke, and the Polish Grodziskie and German Lichtenhainer are similar styles of smoked wheat beer. I tend to dislike peat smoked malt, but am a huge fan of wood smoked malts.
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