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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Maashaus: a Brewing culinary technique.
See full technique reference →Maashaus is a spacious room taking the whole front part of a ground floor of a multi-storied Gothic or Renaissance town house.
Belgian Lambic (Belgium): Spontaneous fermentation in large shallow vessels
Japanese Amazake (Japan): Koji fermentation in open wooden vats
German Berliner Weisse (Germany): Mixed fermentation with lactobacillus
Gastronome opens the rest
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