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forum posts: Danko
7/27/2014 1:00:51 PM
BrŲderna Olsson in Stockholm does that too, not very noticeable but just a novelty thing so they can claim to serve garlic in everything.
7/27/2014 12:59:50 PM
Most of the time not pemanent, in those areas.
7/27/2014 12:19:55 PM
As you already know,Iím sure, people tend to treat it with lime and gypsum. However, in Belgium they just exchange some base malt with sour malt and be done with it.
7/27/2014 12:17:53 PM
Jessenhofke use garlic in just about every beer they brew for some reason, and itís not as if it reeks with garlic.
7/27/2014 3:02:31 AM
Westmalle got much softer water than the other Trappists, 43 mg/l CaCO3. Westvleteren got about five times that much. If your source water is fairly soft there is no real need to modify for this beer,...