I am interested in hearing from anyone that has brewed with maple syrup.
I have heard of other brewers using maple sap as the base for a recipe as well as syrup being added at the end of the boil, or to the secondary.How much maple flavor can be detected in the final product?
I have heard of other brewers using maple sap as the base for a recipe as well as syrup being added at the end of the boil, or to the secondary.How much maple flavor can be detected in the final product?
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