Astringent: Difference between revisions
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Having tannic, sour notes, often due to boiling the grains, overly long mashes, or sparging with hard water. | Having tannic, sour notes, often due to boiling the grains, overly long mashes, or sparging with hard water. | ||
[[Category:Glossary]] | |||
Latest revision as of 17:52, 20 January 2007
Having tannic, sour notes, often due to boiling the grains, overly long mashes, or sparging with hard water.