Has anyone done a sour using the LODO process?
I think there's a couple of things working against the concept:
1.) Lengthy aging and maturation process, sometimes even the souring process
2.) Oxidative qualities contribution to the taste
IMO, nothing that can't be overcome.
I think there's a couple of things working against the concept:
1.) Lengthy aging and maturation process, sometimes even the souring process
2.) Oxidative qualities contribution to the taste
IMO, nothing that can't be overcome.