kingwood-kid
Well-Known Member
I understand that Berliners typically have few if any hops, since IBUs are bad for lacto. But it seems like the fruitiness of late hops would mesh well with the sourness of a Berliner. My plan is to brew a hopless berliner, sour it, pasteurize to kill the lacto and do a hopstand at the end of the pasteurization, then ferment out with yeast. I'll probably dry-hop.
Has anyone done something similar? Is there any reason it won't work? Any advice on what yeast and hops to use?
Has anyone done something similar? Is there any reason it won't work? Any advice on what yeast and hops to use?