« on: September 28, 2016, 04:42:37 AM »
Just waiting for it to come in - on order from my LHBS - they didn't know about it until I told them.
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I brew less often than I used to, but life gets in the way. That doesn't mean I'm quitting.
(FWIW, I'm *slightly* sorry I'm such a dick all the time. I'm a man, but I can change, If I have to, I guess.)
Ignore Dave and his continual need to trash the guidelines. It's not lemon, it's lemon zest.
It goes in SHV
30. SPICED BEER
We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the
dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves,
flowers, petals, stalks) used for flavoring foods. Vegetables are savory or less sweet edible plant products, used primarily for cooking
or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and
vegetables, as well as nuts (anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips,
hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable
sugars and syrups (agave nectar, maple syrup, molasses, sorghum, treacle, honey, etc.) can be included only in combination with
other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be
entered. See Category 29 for a definition and examples of fruit.