What You Need to Know
Thermal decomposition of lignin yields guaiacol (2-methoxyphenol) and syringol (2,6-dimethoxyphenol), while Maillard reactions generate additional flavor-active compounds.
Essential for creating authentic rauchbier and smoked mead, with applications in artisanal whiskey production and smoked breads.
Key Parameters
Temperature
200°C
100°C - 300°C
Time
1-2 hours
30 minutes - several hours
Equipment
smokerthermometermalt
Steps
- 1.
Schlenkerla Rauchbier (Bamberg, Germany): Primary flavor characteristic defining the style
- 2.
Gotlandsdricka (Sweden): Traditional smoked farmhouse ale
The Science
Primary Reaction
Pyrolysis of lignocellulosic material