Sort of a hoppy American dunkelweizen. I don't know what your IBUs are but that is something I would watch for with the MO and wheat. You could end up a touch too sweet without enough IBUs to balance.
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One of the things that has stopped me from getting a barrel is the fact that I assume at some point it will go sour. I do not like sours, so it would be useless to me at that point.
You'd be surprised at how many lots of hops I've used over the last 25 years were seeded, some were actually loaded. Homebrewers are pretty low on the feeding chain so I'm guessing we get the 'less than premium' hops when all is said and done. All it takes is one boy in the hood.
The other surprise is how seeds are built, not just hops but most all are designed to weather harsh environments. The first one popped up in the mid-90's and she's still going.