Known for their zesty profile, sour beers traditionally demand a time-consuming brewing process involving wheat starch for fermentation. But a recent study reveals a clever shortcut through the use of field pea sugars, specifically raffinose-family oligosaccharides (RFOs).
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Did you know where you were posting this?
This… Doesn’t infuriate anyone. Mildly or otherwise
More like malty infuriating
It might infuriate some Germans to whom the Reinheitsgebot is more important than any other law.