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believe brewers should always push the limit of any flavor in pursuit of exciting, tasty beer. Yet as with anything it is a matter of balance. Some flavors compliment each other, some do not. Learn what you like, share. Answered by: The GastroGraph Team …
answered May 29 '14 by Gastrograph
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been unmentioned. Although more common in distilling, lactobacillus and other strains of bacteria can attribute flavor to fermentation products. Different strains induce a different, possibly harmful … from this bacteria later form into vinvyl-guaiacol, a flavor compound that lends a spicy and smokey note. …
answered May 29 '14 by Gastrograph
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Most beer shops and some grocery stores (if that's legal in your state) allow you to do a "Mixer-Sixer" or "Create your own six-pack" where you can combine a variety of single bottles/cans for a varie …
answered May 29 '14 by Gastrograph