Brettanomyces fermentation is just one of the wonders that makes the Belgian Flanders red style so appealing.
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Written by Jamil Zainasheff
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American Wheat - Style Profile
The overall impression for the style is refreshing, often dry and somewhat crisp, highly carbonated, with a bready wheat flavor and a complementary hop character.
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Raw Ale
A whole other type of beer exists in northern Europe known as “raw ale.” It is not so much a style, but rather a technique. The major feature that sets raw ale apart is that it is never boiled. Learn the history, stories, and techniques behind raw ale.