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Created page with "'''Raw ale''', also known as "no-boil ale", is beer that is produced from wort that either does not reach boiling temperatures or reaching boiling temperatures only for a shor..."
'''Raw ale''', also known as "no-boil ale", is beer that is produced from wort that either does not reach boiling temperatures or reaching 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==
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2119257641435772/ Shelf life of raw ales fermented with mixed cultures.]
==See Also==
===Additional Articles on MTF Wiki===
* [[Kveik]]
* [[Dimethyl Sulfide]]
===External Resources===
* [http://www.garshol.priv.no/blog/331.html "Raw Ale" on Larsblog.]
==References==
<references/>
[[Category:Techniques]]
==MTF Threads==
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2119257641435772/ Shelf life of raw ales fermented with mixed cultures.]
==See Also==
===Additional Articles on MTF Wiki===
* [[Kveik]]
* [[Dimethyl Sulfide]]
===External Resources===
* [http://www.garshol.priv.no/blog/331.html "Raw Ale" on Larsblog.]
==References==
<references/>
[[Category:Techniques]]