Grodziskie

A great one to enjoy by the autumn bonfire, this is a style that any smoked-beer enthusiast should know how to make—and it can be nearly as easy to brew as it is to drink.

Oak-smoked wheat malt drives the character of this Polish-style quaffer, which—when brewed well—is as refreshing on a warm day as it is appropriate next to an autumn bonfire.

Jan Chodkowski, co-owner and head brewer at Our Mutual Friend in Denver, shares this recipe for their Polish-inspired grodziskie. Brewed with only in-state ingredients, it includes wheat malt from Colorado Malting Company—half of it oak-smoked—and Colorado-grown Tettnanger hops.

Jan Chodkowski, head brewer and co-owner of Denver’s Our Mutual Friend, outlines his approach to brewing historically inspired, highly drinkable, smoke-forward beers.

Poland’s Browar Pinta established a reputation for risk-taking in craft styles, focusing on hop-forward IPAs and extending that creative approach to everything from dry-hopped Baltic porter to barrel-aged big beers.

The founder and brewer of Chicago’s Keeping Together selects an experience-driven six-pack that transports her back to cherished moments in time.

Dusan Kwiatkowski, head brewer at Austin lager stalwart Live Oak, shares the brewery’s philosophy and technical approach to historical styles such as their Pre-War Pils, Grodziskie, and more.

Brewers around the world continue to brew and improve upon a once largely forgotten style, and its combination of earthy and woody flavors is gaining new fans every day. Stan Hieronymus explores the world of Grodziskie.

This beer is an effervescent smoked beer with a potent herbal Saaz bouquet. The wheat malt and the bubbles allow for the full-body feeling in a 3 percent ABV beer, not to mention the meringue-like head.