Weissbier has got to be one of, if not my favorite beer. I like them out of the tap and in the bottle (I was introduced to the beer in Bavaria, so I've always swirled the yeast and added it to the glass).
If you are looking for the cloudy look I have seen a few suggestions on adding 1 tablespoon of regular flour to the beer, not sure how much this settles out.
If you are looking for the cloudy look I have seen a few suggestions on adding 1 tablespoon of regular flour to the beer, not sure how much this settles out.
While this seems like a fine solution for appearance, adding flour isn't going to do anything to replicate the flavor of suspended yeast in the beer. If capturing the flavor is the goal, I'd skip the flour.
While this seems like a fine solution for appearance, adding flour isn't going to do anything to replicate the flavor of suspended yeast in the beer. If capturing the flavor is the goal, I'd skip the flour.
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