Originally Posted by Vongo
I just kegged the BYO version and it's great only thing I changed was increasing the acidulated malt by.5 lb. I purchased one to do a comparison and the BYO version is much better. I strongly suggest giving this style a try.
I read that this style would sometimes be served w fruit syrup to counteract the sour/tart...I've been looking for a style to brew a fig beer, maybe goze is the ticket?...maybe 8oz fresh purée at 10min?