Are you talking about malt-only? I.e., everything the same as a normal batch, but no hops?
If you don't have some sort of preserving agent, such as hops, or the ingredients mentioned in gruit, the "beer" will sour quickly. Hops are the most common, primarily because they work the best over any of the other less common ones.
Revvy - how quick is "quickly"? I've wondered the same thing as Ecky but never tried it because I think hops are tasty
What about aged hops for preservation, but low bittering?
What about aged hops for preservation, but low bittering?
It seems to me that something needs to balance sweetness. It can be bitterness or sourness, but usually not both. Can anything else balance that sweetness? High alcohol? Smokiness? Woodiness?
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