Brandon Hall@arturovm I'm not too sure, as I've only found descriptions of hot beers that have been mixed with other alcohols, spices, etc. But I think the maltier, darker beers should do.
The brewing method that I hope to use simply doesn't involve boiling the ingredients like mainstream brewing does, which supposedly allows for the proteins from the grain to remain intact (they're broken up in the boiling process), so I suspect that beers from this method should handle warmth better.
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