Originally, brewers did not boil their wort, and about half of all real farmhouse brewers still don’t. Brewing textbooks say your beer will be sour, your hops won’t be bitter, and your beer will be full of protein if you don’t boil, but only the last of these is actually true. Not boiling the beer gives the beer new flavours, brings out the taste of the malts more, and fills out the body of the beer. But using this technique for best effect requires some extra insights, which this session will give you.
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