Smoked Beers: History, Brewing Techniques, Recipes by Geoffrey Larson, Ray Daniels (Paperback, 2001)

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It's all in the wood. Anyone who loves smoke -- in food or drink -- will want this brewing guide to the elusive world of fire-tainted ales and lagers. The authors, experts in the little understood smoked beer styles and profiles, reveal the sensory beauty of flavours transported from such woods as smoking alder, applewood, or cherry.