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Priming Your Beer Usin Dry Malt / Honey / Maple Syrup

Posted June 26th, 2015 | 0 Comments

Priming with dry malt takes longer to carbonate, but will produce a more creamy, dense head. Honey will give beer its distinct flavour. Molasses lends itself to our Porter and Stout recipes. Try priming with brown sugar.  What could be more Canadian than priming your beer with Maple Syrup?

Contact our stores for the right amount to use and  the style of beer to match these with.

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