Thu Sep 25, 2008 7:47 am
We got our Nelson Sauvins in St. Louis (see BN Blog). The brewmaster was showing us around their hop room, and I think his comment was something like, "these will blow your mind". Maybe a bit overstated maybe not, but I am excited to get something going with these. You think I should just use these in flavor/aroma additions? I'm torn, since they have such a high AA% (11.4) I don't want to waste all those IBUs!
Sour/Brett Beer Fermenting: Lambic, Kreik, Flanders Red, Berliner Weisse, Orval, English Stock Ale
On Tap: nothing
Next on Tap: Belgian Pale Ale, American ESB and Sweet Cider
Next to Brew: Belgian Tripel and Dark Strong Ale