Tuesday, 13 October 2015

Berliner-Ryesse with Lemon zest, GOP and black pepper (Tasting)

A dark picture for a dark outcome

This has been my first berliner (weisse) experience. As seen in my post here, I decided to go the traditional route by not boiling the wort at all, and I innoculated with a starter I made from grain.
For most people, Berliners can be pretty quick turn around sour beers that can be done in a month or two, or much sooner if you do kettle souring, but for me I had to leave this beer for several months.

Here's the problem:
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