Rahsaan wrote: And if so, at what point does something (what exactly?) get smoked?
At some point in the production of beer the malt (barley) has to be dried to stop it from germinating. Today they have enclosed dryers to do the job, but back in the day when Ostrogoths were Ostrogoths and Visigoths were Visigoths and the Kaiser was not a roll, they either had to sun-dry the malt or dry it over open fires. In the latter case, the malt gets that smokey touch and you end up with Rauchbier
which, by the way, I really don't care for.