VikeMan
It ain't all burritos and strippers, my friend.
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Tannins are polyphenols that come from grain husks and from hops. In the mash, the higher the temperature, the more tannins are extracted. And the higher the mash pH, the more tannins are extracted. Every beer contains tannins. Beer wouldn't taste like beer without them.
Whenever people talk about having tannins in their beer, they are usually talking about "excessive" tannins, causing noticeable, unwanted astringency.
