Two regular dudes who happen to be huge fans of American craft beer.
I brewed my first beer with honey about two months ago. I did my usual of letting it sit in the carboy for a month, then I took a a gallon and placed it on rose hibs for about two weeks. I thought the rose hibs would be a nice addition to the honey to offset some the sweetness, adding of touch of floral to the nose and mouth. Some earth features came through in the finished product. Subtle.
Looking back I really like the rose hibs in the beer but I am wondering if I could achieve similar results via another, less costly method, say hop additions. I know dry hopping would give the aroma, but I don’t know how much that would come through in the taste, in spite of aroma aiding in taste. Enjoy!
Useless Fact: The word “monosyllable” actually has five syllables in it.