Hello,
As some of you know, I am trying to teach Chinese how to brew using all local ingredients... Two questions:
1) Anyone have thoughts on an all-rice recipe? Or a mostly-rice recipe? I guess this might be called Sake - but thats more rice wine. I want rice beer!
Barley can be come by, but unmalted... so, if we are to tackle malting, and roasting, it needs to be as simple as possible at first. I want to make sure it is straightforward and fun for the people who might keep me in brewing supplies...
So, therefore question #2
2) How about a lead on a good light, pale, not too hoppy brew (the Chinese love Bud...) with a very simple grain bill. And no lagering yet... (though I think they will find me a fridge if I ask...)
Thanks!
Try explaining all grain brewing through an interpreter to a man who's first question is "what do we need barley for?" and you understand why the world needs beer.
As some of you know, I am trying to teach Chinese how to brew using all local ingredients... Two questions:
1) Anyone have thoughts on an all-rice recipe? Or a mostly-rice recipe? I guess this might be called Sake - but thats more rice wine. I want rice beer!
Barley can be come by, but unmalted... so, if we are to tackle malting, and roasting, it needs to be as simple as possible at first. I want to make sure it is straightforward and fun for the people who might keep me in brewing supplies...
So, therefore question #2
2) How about a lead on a good light, pale, not too hoppy brew (the Chinese love Bud...) with a very simple grain bill. And no lagering yet... (though I think they will find me a fridge if I ask...)
Thanks!
Try explaining all grain brewing through an interpreter to a man who's first question is "what do we need barley for?" and you understand why the world needs beer.