As I recall, some of the US interpretations of the scandinavian Gotlandsdricke were brewed with bread yeast... you might look for recipes for that and work on variations. You're not going to get a juicy hazy NEIPA or a clean and clear lager out of one... but you'll probably find something that it really works for. I'd lean towards wheat/barley grain bill, and don't go nuts with the hops until you get a sense of what the yeast flavor underlying it is going to be.
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As I recall, some of the US interpretations of the scandinavian Gotlandsdricke were brewed with bread yeast... if you might look for recipes for that and work on variations. You're not going to get a juicy hazy NEIPA or a clean and clear lager out of one... but you'll probably find something that it really works for. I'd lean towards wheat/barley grain bill, and don't go nuts with the hops until you get a sense of what the yeast flavor underlying it is going to be.
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