Boiling & Preparation
for a run of beer is unique compared to wines or meads in that the product being used (barley, wheat, or another cereal grain) actually must be boiled for some time to yield enough sugar for the fermentation process. Before any of this can begin however, sanitation of every surface is vital. Anything which can come in contact with the wort must be sanitary, or an infected beer can result. Sometimes you may get lucky and end up with a saisson, others will assuredly be quite foul.
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