Difference between revisions of "Raw Ale"

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'''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].   
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'''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 15:05, 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.

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