By Ray Daniels and Geoffrey Larson. It's all in the wood. Anyone who loves smoke - in food or drink - will find much to love in this guide to the elusive world of woodsmoked ales and lagers. So rich in the telling, the sweet aroma of smoking alder, cherry, applewood, or oak fairly rises from the pages. Imagine if you can, the resulting flavor and sensory beauty that's transported from the smoked malt into the finished beer. The authors, experts in the little understood world of smoked styles and profiles, have written the only guide to brewing smoked beers. Together, they take the reader through smoked profiles ranging from a lovely, civilized applewood to a rich porter. And the bonus (besides the beer)? More things than you ever knew about wood, fire, and the chemistry of smoke.