Brew-Happy
Well-Known Member
I had Raison d'Etre for the first time last night (bottled) and I noticed a tartness/acrid sensation on my tongue similar to acidity. I found a recipe online that does not list any acid malt or ingredient to explain this attribute.
So my question is: Does this attribute come from the yeast or is there acid malt or some other ingredient involved?
The reason for the curiosity is that I like this property of the beer and would like to incorporate it at some point.
Fantastic beer BTW!
So my question is: Does this attribute come from the yeast or is there acid malt or some other ingredient involved?
The reason for the curiosity is that I like this property of the beer and would like to incorporate it at some point.
Fantastic beer BTW!