Furry nuff, Brett, other than the obvious addition of smoked malt I dunno then, tho Des de Moor in March's WB reviews bottled (BCA) Medra & says . . .
"The palate emphasises the smoky, roasty qualities of crystal malt, veering close to Rauchbier territory but with lots of fruit and a pleasing chaffiness. There's more smoke in the finish, with cedarwood and a rounded hop bitterness . . ."
Sounds lovely, but I'm still not convinced that ordinary crystal malt is the source of the smokiness. I've never noticed that before in crystal-accented beers.
I guess it could be a darker roasted crystal than normal? Despite similar taste-descriptions, processes & specs, you can get quite different flavours between maltsters/roasters.
BTW I spoke to a friend's Dad from Anglesey this weekend - him & a few mates drink Bass every week in a pub which also always has Medra on tap, I persuaded him to give it a go next week, we'll see if he's likes the smoke, funnily enough he's just quit cigarettes :~) cheers, MikeMcG.