In Franconia, they practise a very old tradition of producing malt by roasting barley over open wood fires. The resulting beers are smoky, sweet and bready with aromas and flavours that sometimes resemble the slow smoked meats produced at our brewery restaurant The Salt and Wood Collective. We took a couple of hundred kilograms of malt and smoked it in the Salt and Wood smoker over a manuka wood fire and then brewed beer with it. The result is called Pit Boss after our own head chef and ‘BBQ Pit Boss’ Aaron. Our collaboration between Kitchen and Brewhouse is rich, smoky and the perfect accompaniment to a helping of pulled pork.
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