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08/21/06 11:05 PM  
Biere de Noel
Basically I'm looking for yeast ideas. I know some breweries use ale yeast in their biere de gardes and some use lager yeast. Is there any reason to use one vs the other? I figure if I go ale, i'll use wyeast biere de garde. As far as lager yeast goes any suggestions?
08/25/06 09:06 AM  
Re: Biere de Noel
I would guess that a lager yeast would be desireable if you wanted to avoid the flavor details a ale yeast could produce. Sounds weird but I could understand that in the case of a biere de garde. The "style" if that word even applies here could be nearly anything in the big picture context of actual French brewing. If a brewer is using spices to get a particular effect I could understand them wanting a yeast that would let the spicing show through more without going to high spicing levels. The cleaner the yeast the more it would show through.

Then again who knows what the fermentation conditions across French breweries are? Maybe some of them choose to use caves or other cold fermenting options. in that case a lager yeast would also be more optimal.

08/30/06 07:49 PM  
Re: Biere de Noel
I plan on using an ale yeast I have decided. In the Farmhouse ales book, lager yeast in Biere de Garde was mentioned as pretty common. They ferment at low ale temps in the low 60's/high 50s. Just wondering what lager yeast would work for the style.
08/30/06 08:48 PM  
Re: Biere de Noel
Can't say from experience, but my guess would be a reasonably confident yes. If you try it please tell us how it went, mid to high 50s is about as warm as I've ever fermented a lager, I'd love to hear about your results.
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