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Pierre Celis

[Blog Dori]Belgian Pale Ale – surowce

By Pierre Celis, in Blogosfera

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Pierre Celis    119

Pierre Celis
Posted

Słód – bazę zasypu stanowi słód pilzneński lub słód pale ale z dodatkiem ciemniejszych słodów podstawowych takich jak słód wiedeński i słód monachijski nadających bursztynowy kolor i słodowy smak i aromat. Zasyp jest zwykle uzupełniony o słody karmelowe takie jak jasny Caramunich, Carabelge, Carared i/lub słody lekko palone typu biscuit, […]

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