This weekend I became a little more native Portland with my first experience brewing beer. Courtesy of my friend Paul, we set aside a few hours to try our hands at making rauchbier, beer brewed with smoked malts. In true locavore tradition we took advantage of his abundant backyard rosemary to smoke the grains:
Rosemary smoke is delightful. The smokiness carried over into the wort nicely pre-hopping. We’ll find out soon how it ends up in the finished product.
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Jacob Grier is a freelance writer, barista, mixologist, and magician in Portland, OR. He writes, eats, and drinks a lot. His articles have appeared in The Washington Post, Reason Online, The Oregonian, and other publications.
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