My sister and her husband are big Harry Potter fans. They're having a Harry Potter themed Halloween party this year, and they wanted me to make some Butter Beer for the party. They say the books describe it as a creamy, buttery beer, but that's all they can give me. I immediately thought of diacetyl, but I'm not sure how to shoot for it. I normally try to avoid it.
I'm thinking of an English Bitter, and somehow shoot for a higher diacetyl concentration, but I'm looking for ideas. Anyone?
I'm thinking of an English Bitter, and somehow shoot for a higher diacetyl concentration, but I'm looking for ideas. Anyone?