It ain't all burritos and strippers, my friend.
- Aug 24, 2010
- Reaction score
That's cool. I bet they aren't using it "as is" for a wide range of styles, i.e. grain bills with large differences in pH. If they are, some of those styles are suffering. And I bet they are using acid malt, which contains that pesky "chemical" Lactic Acid. You know, the same "chemical" that yeast and bacteria also make naturally.A brewery located in Bitburg, Germany, uses the local water. With no chemical treatment.