hist-brewing: gruit and unhopped ales

[adam larsen]

    Jeff Renner and Randy Mosher recently sent in posts which i think
raising lots of good points.  They have recomendations that i think
should be followed and that clairify several points that i made.  In so
far as the Brettanomyces issues goes i simpley am unsure.  Perhaphs some
one could refer me to good text on the issue.


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