The idea behind the SNOB was to have something around the 3.8% mark but it fermented out at 1.006 which meant in ended up being 4.2%.
Getting the Most Out of Fruit in Beer: Jammiest Bit & Fruit of Many Uses
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While I love the pure expression of malt, water, hops, microbes, barrel,
and time... fruit can make a fantastic addition to a barrel-aged sour. From
a "s...
2 months ago
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