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Biersommelier

Posted by Nick B. on 2014-08-10 02:52:06

I've read reports of how historic ale recipes in England (maybe only as far back as the 19th century) sometimes called for what would be ENORMOUS quantities hops by today's standards.

How old must a tradition be in order to consider it as such? It's been "tradition" to add CO2 to beer for x decades now.

I should become a Biersommelier and recommend bourbon imperial stout with Obazda.

Biersommelier by TreinJan on 2014-08-10 04:23:36

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