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edits
Changes
added section for coffee
* Barrel age the elderflower lambic for another half year, it will make it way more balanced.
* Respect the nature of your beer and the nature of the flower and you'll be happy.
====Coffee====
Generally, cold brewed coffee is used or "dry beaning" is used where cold brewed coffee or whole coffee beans are added to the beer shortly before packaging. Cold brewed coffee can be added incrementally to taste. If "dry beaning", 12-48 hours are recommended to fully extract the coffee from the beans. There are many differing opinions on what types of varieties and roasts to use; the best advice is to test several coffees and choose the one that best fits the beer. The best drinking coffee may not be the best coffee to use in a sour beer, and different coffees might be better suited for different beers <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1400739256620951/?comment_id=1400890569939153&comment_tracking=%7B%22tn%22%3A%22R9%22%7D MTF discussion on using coffee in sour beer with Jason Pellett. 09/10/2016.]</ref>. See [https://www.facebook.com/groups/MilkTheFunk/permalink/1400739256620951/ this MTF discussion].
==Vegetables==