VikeMan
It ain't all burritos and strippers, my friend.
- Joined
- Aug 24, 2010
- Messages
- 5,874
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A brewery located in Bitburg, Germany, uses the local water. With no chemical treatment.
That's cool. I bet they aren't using it "as is" for a wide range of styles, i.e. grain bills with large differences in pH. If they are, some of those styles are suffering. And I bet they are using acid malt, which contains that pesky "chemical" Lactic Acid. You know, the same "chemical" that yeast and bacteria also make naturally.