We are considering doing a cask or three of our Belgian golden strong with sugar can additions.
Has anyone played around much with sugar cane before?
What kind of sugar content are you getting out of it, and is there much (or any) flavor carry over if added as a cask addition?
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Has anyone played around much with sugar cane before?
What kind of sugar content are you getting out of it, and is there much (or any) flavor carry over if added as a cask addition?
Sent from my iPhone using Tapatalk