technicoloraudio
Well-Known Member
So I've searched this forum for info on this idea, and even as a chef, it's hard for me to wrap my head around the pairing of sour and smoke in a beer. Generally the addition of smoke to food helps to ward off infection and I don't know if this would play the same with malt, thusly inhibiting souring.
My plan was to brew a smoked red ale, and pitch lacto.
Does anyone have experience with this and/or is this a terrible idea?
Sent from my iPhone using Home Brew
My plan was to brew a smoked red ale, and pitch lacto.
Does anyone have experience with this and/or is this a terrible idea?
Sent from my iPhone using Home Brew