Smoked wheat malt is produced using oak from unique natural areas in the north-east of Poland, often referred to as the "green lungs of Poland". Due to the oak smoke, the malt acquires a specific and mild aroma of smoked malt.

Due to the relatively low processing temperature, the enzymatic activity and other good brewing properties are maintained. However, special attention should be paid to the fact that smoked wheat malt is naturally husk-free.

It is used for making smoked ales, stouts, and most of all Grodziskie style beer.