Difference between revisions of "Raw Ale"
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| − | '''Raw ale''', also known as "no-boil | + | '''Raw ale''', also known as "no-boil" or "no boil" beer, is beer that is produced from wort that either does not reach boiling temperatures or reaches boiling temperatures only for a short time such that the flavor influence from a traditional boil is minimal during the brewing process <ref name="Garshol_raw_ale">[http://www.garshol.priv.no/blog/331.html "Raw Ale". Larsblog. Lars Marius Garshol. 06/05/2015. Retrieved 06/06/2018.]</ref>. This process was typical historically for styles such as [[Berliner_Weissbier|Berliner Weisse]] and [http://www.garshol.priv.no/blog/321.html farmhouse ales]. |
==MTF Threads== | ==MTF Threads== | ||
Revision as of 14:05, 6 June 2018
Raw ale, also known as "no-boil" or "no boil" beer, is beer that is produced from wort that either does not reach boiling temperatures or reaches boiling temperatures only for a short time such that the flavor influence from a traditional boil is minimal during the brewing process [1]. This process was typical historically for styles such as Berliner Weisse and farmhouse ales.