What was the primary danger noted about peat smoked malt when used in Scottish beer?

Peat smoked malt is known for imparting strong and distinctive flavors to the beer it is used in, particularly in traditional Scottish styles such as Scotch ales and certain types of whisky. The primary concern with using peat smoked malt is that it can dominate the overall flavor profile of the beer. This dominant flavor can overpower the more subtle characteristics of other malts and ingredients, leading to an unbalanced beer.

In essence, while peat smoke adds a unique and recognizable smokiness that many beer enthusiasts appreciate, if used excessively, it can overshadow other flavors, detracting from the beer’s complexity and drinkability. The careful use of peat smoked malt is therefore crucial to achieving a well-rounded and enjoyable Scotch ale, ensuring that the beer retains its intended character without being overwhelmed by the intense smokiness that comes from the peat.

Other options like creating a sweet aftertaste, increasing bitterness, or decreasing mouthfeel are not primary concerns associated with peat smoked malt. The nature of peat smoke does not inherently introduce sweetness, nor does it contribute to bitterness or negatively affect mouthfeel in the same notable way that it can dominate flavor.