Howdy ho! Wanting to kick up the Oud Bruin De Table AG a skotche, and wondering what yall might suggest that wont affect flavor too much. Afraid of uber simple sugars b/c o/ extended aging in oak barrel, don’t want to wear out yeast early. (valid fear??)
I know the appeal o/ this Flanders is it’s session strength, but I want to give er a little more pep in 'er step!