Has anyone had any experience using Weyermann's new Carabelge or Abbey malts?
What's their flavor profile/contribution like?
What are they suppose to be substituting from a Belgian maltster?
My experience with "Belgian" malt has been with Franco-Belges and Castle.
Thanks in advance.
What's their flavor profile/contribution like?
What are they suppose to be substituting from a Belgian maltster?
My experience with "Belgian" malt has been with Franco-Belges and Castle.
Thanks in advance.
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