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OT: World Cup

Posted by Nick B. on 2014-06-16 22:24:55

No expert on abbey beers, but isn't sugar relatively common therein? Used properly, it certainly won't make a beer sweet, rather, dry. For example, the new Bitburger operation that's brewing a couple of IPAs and a supposed Belgian tripel. The tripel, called "Holy Cowl" (wa-hey!) suffers from the Reinheitsgebot: it's inappropriately sweet and heavy, most certainly due to the lack of sugar. All that malt to bring it up to 9% just weighs it down. Not at all light and fluffy or "crisp".

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OT: World Cup by DonS on  2014-06-17 06:49:49