My first attempt at a hazy pale ale: using unmalted wheat, London III yeast, and Sabro and Mosaic hops in ridiculous quantities.
What if I told you that you could ferment a delicious IPA at 95 degrees Fahrenheit and take it grain to glass in just six days?
Brewing with herbs is like playing with a live hand grenade: it can blow up in your face. With this last-minute brew, I got lucky.