hist-brewing: oats and wheat

[bjm10 at cornell.edu]

On Tue, 8 Sep 1998, Al Korzonas wrote:

> Incidentally, I have not brewed with raw wheat yet, but Pierre Celis
> says that he uses raw wheat (rather than malt) in his Wit because the
> flavour is different.  Wheat malt would give the Wit a different

Raw wheat is also a vital component of lambic (says the man who has had a 
net bag of hops hanging up exposed in his kitchen for nearly a year...)


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