Smoked is an easy aroma to identify in a blind test because it's associated with grills and popular foods.

In Beer, this aroma is due to the processing of the malt which in some regions in Germany, has been smoked over the a flame, not simply toasted: while being smoked over a direct flame, the malt absorbs the smoked notes from the burning wood. The smoked aroma is very evident in Rauchbier. It is also evident in some beer that has been barrel-aged such as Lambic. 

Beer Aromas coming soon in English!