« on: May 03, 2012, 05:56:19 AM »
Brewing a Bohemian pilsner; question is decoction or single infusion.
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I am surprised no one has mentioned a Flanders red? Napoleon did call it the 'Burgandy of Belgium,' afterall. That is what our local club did with a fresh red wine barrel a few years back and the results were fantastic!
This or something along this style. I think Red wine character blends nicely with the subtleties of Lambic or Flemish style ales.