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Date: 2015-06-17 16:55:54Saccharomycetes Oenology Food and drink Yeasts Brewing Beer Wine Brettanomyces American wild ale The Bruery Berliner Weisse Fermentation in winemaking | Exploring American Wild AleAdd to Reading ListSource URL: www.bjcp.orgDownload Document from Source WebsiteFile Size: 920,92 KBShare Document on Facebook |
SCHMUTZIG IN A NUTSHELL CREAMY, DOUGHY, SHARP AND SOUR. DIRTY. A Lacto innoculated, kettle-soured Berliner Weisse. The plan was to take a relatively ‘clean’ sour and schmutzig it up a little, to add a sharp hard edgeDocID: 1rgyN - View Document | |
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