RJS,
Thank you. We would benefit greatly from your skills and from the skills of your French brother. Please feel free to email us at our admin email address at: admin (at) candisyrup (dot) com so that we may exchange our ideas and mutual goals in this effort.
ok, i sent a test email to see if it works
Gear101 said:I hope when you get these you'll share them?!?!?
Me also! I recently just made a Trappist where I combined several different recipes from others. First time using candi sugar.
Look forward to make more.
I hope when you get these you'll share them?!?!?
correct
Absolutely. All the recipes and findings will be open and posted freely on our site. In fact, we hope many of the HBT members will help us in the brew trials as a community effort. We hope to get some other industry participants involved as well.
Sadhaka Rajanatha, we are composing a common letter body now in English. We have a channel of communication with an abbey so we will likely send through our existing contacts there. We have some recent interest by Belgian abbeys in what we are doing here with our Candi Syrups. Our hope is that this interest will be a mutual one. We will email our letter to you for translation into French and German hopefully by weeks end. Thank you!
BeerAlchemist said:I havn't read it but isn't there a book called "brew like a monk"??