Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
dsanborn
06/15/06 09:19 AM  
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

SteveG
06/15/06 10:00 AM  
Re: Belg style yeasts
I can't say for a known fact that these are not the only ones, but I can say I would be shocked if that were the case. The Belgians are particularly secretive with their resources, I can't believe it would be even possible to get a full collection of Belgian yeasts to be harvested. For instance, Rodenbachs yeast is not mentioned here. OK, they have a "Roeselare blend" but I personally believe that this is nothing more than an approximation of the orginal Rodenbach yeast. If it were really that simple then it would have been no big deal when Palm shut off De Dolle following the take over.
SebastianP
06/15/06 01:29 PM  
Re: Fantome
dsanborn wrote<<Dany at Fantome pitches a yeast mixture doesn't he?>>

According to Dany's posts on the main forum, he does not pitch a mixed culture (that is just a bonus part of his process;)

His yeast is sourced from a lab, and he uses differing strains based on the beer he is brewing.

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: