what would be your top malt, hop and yeast choice?
fwiw, to me SMaSH recipes tend to be more "American." That is, hop-forward, clean fermenting ales.
anyone use belgian or other really unique yeasts for these types of recipes? or would all that extra flavor kind of take away the point of these recipes (to showcase the malt and hops flavors)?
not a great topic, i know. but i'm bored
fwiw, to me SMaSH recipes tend to be more "American." That is, hop-forward, clean fermenting ales.
anyone use belgian or other really unique yeasts for these types of recipes? or would all that extra flavor kind of take away the point of these recipes (to showcase the malt and hops flavors)?
not a great topic, i know. but i'm bored