So far, I've had two batches of homebrew that got an infection. One I'm waiting on but the other tasted okay and surprisingly complex.
However, every time I mention that the sour flavor comes from a bacterial infection, my partner winces a little because that sounds bad. Is there a nice-sounding way to say the beer got infected?
- Primary: Munich Dunkel, Rauchbier, German Pilsner, Mochi Rice Wine
- Secondary: English Barley Wine, Date & Honey Ale, Basic Mead