I heard an interview of a brewer from Lebanon that does this.
But what style to ferment it with?
I was thinking of a lager extract with a white wine kit, 4 oz cascade, but what grain should I use?
The plan for the yeast would be the beer yeast that comes with the can for the first week and then add the wine yeast last. Should I also be adding the other chemicals that come with the wine kit?
Other recipes or ideas?
