I was talking with a German brewer and I mentioned I'm not a big weisse fan, but the ones I like are usually darker but not a dunkle, like Aventinus or any more flavorful. He suggested Melinodian malt,
I usually have used a dark munich, Can anyone tell me more about Melinodian malts and how I should use it?
I usually have used a dark munich, Can anyone tell me more about Melinodian malts and how I should use it?
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