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SMOKE ON THE WORT BARREL AGED

Once upon a time all beer and malt were smoky, because malt was dried on the smoke of the open fire. But since the invention of smokeless drying and roasting brewers picked up new fashion and forgot about smoked malts (not in Bamberg, but it's another story though). We've came back to the origins and brewed a Wee Heavy, using Scottish peated malt,