When did improvements in kilning lead to beers being less smoky?

The correct choice reflects the significant advancements in kilning technology that took place in the 1700s, which had a profound impact on the flavor profile of beers, particularly in reducing the smokiness associated with traditional malt production. Prior to these improvements, malting involved drying grains over an open flame, often resulting in a characteristic smokiness in the finished beer.

The introduction of more efficient kilns, such as the invention of the drum kiln and technological advancements in the use of hot air, allowed for better temperature control during the drying process. This led to the production of "pale" malts, which were lighter in flavor and less smoky.

As a result of these innovations in the 1700s, brewers could create lighter-bodied ales and lagers that were more appealing to a broader audience, paving the way for the development of modern beer styles. The impact of kilning improvements was fundamental in refining malt flavors, setting the stage for the diverse array of beer styles we enjoy today.