facter
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hahahahahaha. I knew this would get some interesting answers!
Okay, you know what? Im going to make a very, very small batch of cheese beer at some stage over my three week holiday. Maybe a ten liter or so after I've done one of my hefe's.
How about in something like a Berlinerweiss? Thats a sour beer, still a hefe as well. I am thinking that that could combine both aspects of what you guys have recommended with my own - the sour notes along with the wheat. Plus the high wheat content may help offset killing off the head retention from the oils in the cheese.
The sterilisation tips are good as well. Now im wondering as to quantities of cheese. hmmmm.
This is going to taste disgusting, isnt it? hahahahahaha
Okay, you know what? Im going to make a very, very small batch of cheese beer at some stage over my three week holiday. Maybe a ten liter or so after I've done one of my hefe's.
How about in something like a Berlinerweiss? Thats a sour beer, still a hefe as well. I am thinking that that could combine both aspects of what you guys have recommended with my own - the sour notes along with the wheat. Plus the high wheat content may help offset killing off the head retention from the oils in the cheese.
The sterilisation tips are good as well. Now im wondering as to quantities of cheese. hmmmm.
This is going to taste disgusting, isnt it? hahahahahaha
