Hey everybody,
I have briefly read some material on intentional caramelization, and I would like to know what exactly it accomplishes. Does this make the sugars less fermentable, giving the beer more body, or does this simply impart a caramel flavor in the beer?
One last question, what style of beer would you recommend using this technique for? I'm pretty interested in this, and I might do some experimenting with it.
Thanks a lot,
Pat
I have briefly read some material on intentional caramelization, and I would like to know what exactly it accomplishes. Does this make the sugars less fermentable, giving the beer more body, or does this simply impart a caramel flavor in the beer?
One last question, what style of beer would you recommend using this technique for? I'm pretty interested in this, and I might do some experimenting with it.
Thanks a lot,
Pat