I've just picked up a kg bag of Superior Pilsen Malt from Canada Brewing Company.
Such a good price drop from the Belgian and German pilsen malt that I could not refuse.
What sort of characteristics differences should I expect form Belgian or German malts - I'll be using it for Belgian and Lager/Pilsner recipes.
On draft: Dry Scrumpy, Smoked Stout, Spices Rum Barrel Aged Coconut Stout,Mutiny IPA
Laagering: New Pils
Up Next: More Spitfire ESB