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.