Our attention to detail shows in our products. Sign-up to receive our Newsletter! Click Here to view our current Newsletters »		Main :: Our Brew :: Alaskan Smoked Porter :: Where there's smoke... Where there's smoke... Each fall, when the first dusting of snow hits the mountains, the brewers at Alaskan Brewing set aside time to brew the year's vintage Alaskan Smoked Porter. Like the smoking of salmon after the harvest, the malt for Alaskan Smoked Porter is smoked over alder wood at Juneau's Taku Smokeries. We affectionately refer to the process as "chainsaw brewing" since we initially chipped up all the wood ourselves with a chainsaw. Grain is spread out on racks. The grain is spread out on racks and then cold smoked over alder wood that is indigenous to Southeast Alaska. We spread the moistened malt on specially made stainless steel screens and slowly cool smoke it to the desired smoke flavor. It takes approximately 72 hours to smoke enough malt for a small batch of this special brew. The screens are then left in the dryer for another 12 hours to guarantee low moisture content so the grain can be stored with no fear of molding or mildew. The benefit of using a commercial smokehouse is to be able to dial in the exact smoking and drying times to produce a consistent product. A couple of months later, with the snow line pushing sea level, we package our award-winning Smoked Porter. Winter is the perfect season to savor this robust beer with good friends. Alaskan Smoked Porter is available as a vintage year limited edition release in the Pacific Northwest. It is vintage dated and can be cellared like a fine wine. << Back to Alaskan Smoked Porter

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