Belgian Single is a sessionable, easy drinker with delicious fermentation character and a notably unique level of carbonation. Brülosophy contributor Will Lovell explored different methods for naturally carbonating a Belgian single, comparing the less used honey with the much more popular table sugar. Could participants tell them apart?
1 thought on “The Brülosophy Show: Honey vs. Table Sugar For Natural Carbonation”
It could be what the bees ate to make the honey. I brewed a honey amber ale and used orange blossom honey and I could taste the orange in that beer