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The rule of thumb is 1 pound of malt extract (syrup) per gallon of water for a light-bodied beer.
The light-bodied beer features a fresh, clean and subtle hop aroma, delicate malt sweetness and a crisp finish that delivers the ultimate refreshment.
Pete DiMartino dreamed of summer ale from his Boston hospital room, a kind of light-bodied beer with honey and lavender accents he might pour in the brewery he wants to open someday.
Wörterbuch für kulinarische Begriffe