Got a couple of packs of Jovaru and need some help understanding what style would be best suited. Omega's website is sadly lacking on details and lists it as med/low flocc, and up to 85% attenuation. They say wit, and Belgian PA, but I kind of need more than that.
So far it sounds like Wit/Saison is the best fit.
I think it'd go great with a saison malt bill....mostly pilsner, a bit of wheat, maybe some spelt or a touch of oats, and then a nice floral hop with a clean, low bitterness
I did do a wit with it and it came out pretty decent. I then really bastardized it by turning it into a shandy though, so....
Thanks, guys. I may do a wit as I've already got a saison on tap. I also did some digging and hear that some people have done kettle sours and fermented with Jovaru, so I may try that out.
I think it would be good for a kettle sour. In a regular (non-lacto characteristics) fermentation, I find it does accentuate the bready/doughy character of the wheat malt, which, IMO, is a very important characteristic of a good Berliner Weiss or Gose.