Skip to main content

Here’s 5 Smoked Beers You Should Definitely Try

Swill is our bi-monthly column dedicated to liquor, wine, beer, and every other delicious dram that falls under the broader umbrella of booze. But it’s more than just tasting notes scribbled on a cocktail napkin — Swill is about getting outside of your comfort zone, trying new things, and exploring the big, wide world of libations. One week you might catch us halfway through a bottle of single-malt scotch, and the week after that we might be buzzing on some Ugandan moonshine made from bananas. This column is just one big boozy adventure, so grab yourself a glass and join us for another round.

Smoke and beer go together like peanut butter and jelly. Actually, scratch that. Smoke and beer go together like cucumbers and vinegar. They’re okay by themselves, individually, but when mixed together and left to sit for a time, they create something greater than the sum of their parts. Smoked beer is f*$%ing awesome.

Recommended Videos

Despite being something of a rarity these days, smoked beer has actually been around for ages — arguably for just as long as plain ol’ beer has. Early brewers sometimes dried their malt over a wood fire, inadvertently imparting the grains with a subtle smokiness that carried through to the finished product. It was an accident at first, but it was tasty, so it stuck around. Even after brewing processes became more sophisticated and eliminated the necessity of fire-drying malt, brewers (particularly German ones) kept the tradition of smoking beer alive.

The awesome part is that now, thanks to the the craft beer explosion that’s been happening over the past decade, the category of smoked beer is wider than ever. Flavor profiles range from subtle and lightly smoked to full-on liquid charcoal in a bottle, so there’s something here for everyone. Here are a few good ones to get you started:

Smoked Porter — Stone Brewing Co (CA)

stone smoked porter
Image used with permission by copyright holder

Widely regarded as one of the most approachable smoked beers in the game, Stone Brewing’s Smoked Porter is a great place to start if you’re new to smoked beer. It falls on the lighter end of the smoke spectrum, and is brewed with vanilla bean to give some creaminess that balances out the bitterness of the smoke. They also make a chipotle variation of the same brew, so if you’re in more of a spicy mood, check it out.

SmokeJumper Imperial Porter — Left Hand Brewing (CO)

smokejumper
Image used with permission by copyright holder

Here’s another one for you folks who might be on the fence about smoky beer. It’s big, bold, and impossibly dark — but packs in plenty of creamy chocolate notes and only a moderate dose of smoke. Overall it’s really well balanced and drinkable,

Smoked Porter — Alaskan Brewing Co. (AK)

smoked porter alaskan
Alaskan Brewing

Alaskan has been making this brew in limited-edition batches every fall for more than 25 years, and they’ve got it down to a science. Definitely falls on the smokier end of the spectrum, but it’s a different kind of smoke flavor. Many of the most famous German smoked beers (rauschbiers) are smoked with beechwood, but Alaskan does theirs with alder. Oh, and they recommend pairing it with a slice of cheesecake, which sounds ridiculous.

Urbock — Aecht Schlenkerla (Germany)

urbock
Image used with permission by copyright holder

So here’s the deal, Aecht Schelnkerla is one of the oldest and widely recognized purveyors of smoked beer in the world. They make three smoked beers: an urbock, a märzen and weizen. All of them are amazing, and should be on your bucket list of booze to sample. The urbock (the darkest one) isn’t for the faint of heart though — it’s super smoky and thick, and should be paired with something equally robust (most people suggest spicy asian food) for the best experience.

Smoke Ale — Rogue Brewing (OR)

rogue smoke
Image used with permission by copyright holder

We’ve given Rogue some rough reviews in the past, but make no mistake — these guys are some damn fine brewers. Smoke Ale is their take on a german-style rauschbier. It’s smoked with alder, and brewed with top-fermenting yeast, resulting in a crisp, dry ale that doesn’t bury the hop flavor with smoke. Good luck finding it anywhere though.

Drew Prindle
Drew is our resident tech nerd. He’s spent most of his life trying to be James Bond, so naturally he’s developed an…
Should you drink espresso after dinner? Here’s why Italians do
Here's why Italians drink espresso at night
Espresso shot

The eating and drinking habits rooted in Italian culture are fascinating, from the specific timing of meals to how meals are prepared. We already know Italians love espresso, which is why many Italians drink a shot of espresso after dinner. Without understanding the origins of this habit, many Americans might wonder why you'd consume a typical "morning" beverage at night. Should you adopt this habit and drink espresso after dinner, too? Here's what to know about drinking an after-dinner espresso.
Enjoying espresso after dinner

Daniele Foti, VP of Marketing of the globally recognized Italian coffee brand Lavazza, shared his insights on this interesting Italian coffee habit. He shared, “In Italy, the tradition of having an espresso after dinner became popular in the 1950s and 60s with the rise of espresso machines in restaurants during La Dolce Vita. While it’s not a strict custom, many Italians enjoy a premium espresso after a meal to share a moment of joy and connection. We drink espresso several times throughout the day and are used to it, so having one at night rarely affects our sleep!"

Read more
Why you should try Vietnamese iced coffee (and how to make it yourself)
A new type of iced coffee you need to try
Vietnamese iced coffee

Even as someone well-versed in all things coffee, I had not heard of Vietnamese iced coffee until recently. As soon as I saw it on a coffee shop menu (ironically, while traveling to Punta Cana) for the first time, I was instantly intrigued. Vietnamese iced coffee, sometimes condensed milk coffee, isn't way different than traditional iced coffee. I went on a research expedition to learn about Vietnamese iced coffee, including what makes it unique and how to make it at home. Here's what you should know about this creamy, sweet, and icy variation of iced coffee.
How to make Vietnamese iced coffee

The traditional method of making Vietnamese iced coffee uses a special filter called a Phin. Using a Phin filter is the most popular way of brewing coffee in Vietnam, and it involves a method that closely resembles the way many Europeans and Americans brew and pour coffee over.

Read more
Light, crisp, and quaffable: Why you should try Asian macro beers
Refreshing beer from China, Japan, and more
brew beer in space study spacebeer 07a82f

It's 2025, and if there's one trend we're well aware of, it's that folks are gravitating towards lighter beers. That's not to say you don't deserve a good barrel-aged beer during the core of winter, but generally, the imbibing consensus is needling in the direction of lower-ABV styles like lagers and pilsners. Which sets the stage pretty ideally for Asian macro beers.

When it comes to large-production beers readily available at most supermarkets, it's hard to beat the stuff coming out of Asia. Light, food-friendly, and often not too expensive, these beers are perfect for so many occasions. These are not necessarily contemplative beers. Instead, they're balanced and, straightforward, and perfectly quaffable.

Read more