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Should I assume that the brett brux trois in my sour will poop out at the typical saccharomyces cerevisiae ph ranges of 4.2-4.4?
Has anyone brewed with this hop? I find its cherry, peach and lime aromas to be fantastic in Belgian styles. Hopefully it sticks around.
I know they changed the label, but did they also change the recipe recently?
There seems to be way more raisins, cherries and figs than I...