Belg style yeasts
Got my latest Brew Your Own with the article on Fermenting Belgian-Style Beers by Stan Hieronymus
There's a side bar that I found interesting regarding White Labs and Wyeast sourcing yeasts for their companies. "The bottom line is that a source is just that, a source. But because brewers always ask..."
Wyeast: 1214 (Chimay), 1762 (Rochefort), 3522 (Achouffe), 3787 (Westmalle), 3864 (Unibroue), 1388 (Duvel), 3538 (Corsendonk-Bocq)
White Labs: WLP500 (Chimay), WLP510 (Orval), WLP530 (Westmalle), WLP540 (Rochefort), WLP550 (Achouffe), WLP570 (Duvel)
Now my question is.....are these the only distinct/propietary yeasts used by Belgian Brewers? Dany at Fantome pitches a yeast mixture doesn't he? Is anyone trying to replicate any others commercially or are they as yet too complicated to isolate for White Labs, Wyeast or other companies?
I don't try to culture yeasts or even save cakes (I brew too infrequently) but still like to get close with yeast choices.
Sorry if this is reposted information or 'common knowledge'
cheers and happy brewing, scamborn