Santa Monica based Brew Works has teamed up with Bludso’s BBQ for a limited release smoked malt lager, which is available on draft right now at both Bludso’s and the Santa Monica Brew Works at 1920 Colorado Ave.
“We’ve been wanting to do a smoked beer for a long time,” said Dominic Larubina, lead brewer at the Brew Works, adding, “With legendary Bludso’s BBQ moving in around the corner, it finally provided the perfect opportunity.”
Arguably Southern California’s most celebrated local pitmaster, Kevin Bludso, expanded his scope of operations by opening an outlet on Santa Monica Blvd in May of last year, marking the first time that the celebrated chef from Compton has opened a new, full-scale restaurant in a decade.
“You could say that barbecue and craft beer share a common ethos. Each process takes intense effort and patience,” said Bludso’s General Manager, Toshi Yamamoto. “It’s a delicious reminder that good things take time and both beer and barbecue are better when shared with family and friends.”
According to Yamamoto, select grains were roasted “low and slow” in Bludso’s iconic “Ole Hickory” smoker and pecan wood was chosen for its delicate and slightly nutty flavor characteristics. After spending an afternoon in the smoker, the malt acquires the desired charred and toasted notes. Brew Works then used it to brew a Helles lager, a style defined by a brilliant golden hue and smooth, clean finish.
“Despite its smoky character, this beer is not dark, it’s light and easy-drinking. The German word ‘helles’ means ‘pale’ in color,” Yamamoto said.
Smoked beer, or Rauchbier, has its origins in the ancient brewing traditions of Germany. Historically, malt used in brewing was dried over open flames, leading to a smoky flavor in the beer. Over time, this practice evolved into a distinct style known as Rauchbier. Today, some adventurous craft breweries continue this centuries-old tradition.
After smoking the malt at Bludso’s, the smoked malt is mixed with hot water in a process called mashing, where enzymes break down the starches into sugars, creating a sweet liquid called wort. The wort is then boiled, and hops are added during the boil to impart bitterness, flavor, and aroma to the beer. Hops also act as a natural preservative.
After boiling, the wort is cooled and yeast is added for fermentation. The beer then undergoes a lagering phase, where it is stored at cold temperatures for a period of up to six weeks. This extended cold conditioning contributes to the crisp, characteristic taste. The beer clocks in at 4.9% ABV.
“This beer pairs perfectly with food, it’ll go great with barbecue, pizza, and even salad. The depth of flavor is really wonderful,” said Johnny Wardell, Marketing Director of the Brew Works.
“I love the subtle extra layer of complexity the smoked malt brings,” said Larubina. “The smoke flavor is soft, not overwhelming. You can compare it to the seasoning on a chef’s dish. The goal is to enhance the base flavors of the brew rather than mask them.”
The “Ole Hickory” smoked Helles lager is available for a limited time only at both the Santa Monica Brew Works at 1920 Colorado Ave and Bludso’s BBQ at 1329 Santa Monica Blvd.