I have this snippet stuck in my head of someone on a podcast talking about using some kind of asian rice in a saison that added a slight flavor they liked with it.
That little tidbit has been making me nuts. Does anyone remember it more clearly? I am sure it must be a brewing network show, and probably their "sunday session", but whether it's old or new I can't be sure.
I'm really wanting to listen to it again, as I've had this peach saison idea I want to work on when the season hits here in North Carolina later this spring/summer.
What kinds of rice have people used, and what are their effects? Where did you get them from? How did you use them?
That little tidbit has been making me nuts. Does anyone remember it more clearly? I am sure it must be a brewing network show, and probably their "sunday session", but whether it's old or new I can't be sure.
I'm really wanting to listen to it again, as I've had this peach saison idea I want to work on when the season hits here in North Carolina later this spring/summer.
What kinds of rice have people used, and what are their effects? Where did you get them from? How did you use them?