McMullan
wort maker
- Joined
- Dec 22, 2015
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I’d say try not to view the ingredients of beer in such a 1-dimensional way and focus a bit more on how they get used, e.g. proportionally to one another, to produce what most people consider to be a beer. Ironically, that’s partly why craft beer risks being reduced to hazy hop cocktails. Say we want to make something like self-raising flour. The recipe is about a cup of all-purpose flour, 1.5 tsp baking powder and a pinch of salt. If we keep adding more and more salt, without increasing the other ingredients proportionally, at some point we stop making self-raising flour, even though the ingredients are the same as used for making self-raising flour. See?