Page 3 of 3
Re: 2016 Tech Meeting #3: Belgian Yeasts - Apr. 7 - Turner A
Posted: Fri Apr 08, 2016 1:03 pm
by daryl
Andrew,
Would you please post an ordered list of the yeast varieties (ordered in the manner which we tasted them). I caught most of them, but not all of them.
Thanks,
D
Re: 2016 Tech Meeting #3: Belgian Yeasts - Apr. 7 - Turner A
Posted: Fri Apr 08, 2016 4:30 pm
by UndeadFred
Interesting that the perceptions were so different. My favorite was #7 (Ardennes).. it was, to me much better than all of the others. It is the only one I thought the balance was "even" and not too malty on from my notes. I thought it had the most authentic "bellgian" characteristics too. I might actually seek out the Wyeast 3522 some day. My second favorite was #6 (Lallemand) which was a least favorite for a lot of people apparently. #4 Westmalle was pretty okay too. "Banana" in this one in a good way.
The ones I thought were particularly bad were #3, the Fermentis-- I actually dumped this one--and the T-58. However, I think the T-58 stalled on you so it's hard to tell on that one, really ("very cloying"). The Fermentis I put down as "Banana" (and not in a good way) and "wood" for aroma/flavor... "burnt" was another one... "Harsh" and "biting"....
Overall what this did more for me is to avoid that grain bill/hop bill. I really didn't like any of them. This isn't an insult to you Andrew, I've had plenty of fine beers from you and I know you know what you are doing. It was interesting nonetheless, much more difference that I would have expected even from different Belgian strains.
Maybe all of them should of been fermented warmer.. that is all I can say. Yes, Belgians often have flavors of sweaty jock straps, but in a really good way.. it's hard to describe in any other way...
One other "flaw".. I though every single one of them, including the control was under carbonated and most had bad head retention. Belgians are supposed to be on the high volume side for CO2 and these would have been low for a English Brown...
All I can say though is that none of them really hit the flavor I come to expect out of an abbey/trappist ale, the Ardennes being close though. These were more like that fake stuff Leffe, but not as good. Most were too sweet which is odd because your attenuation was okay. Don't know..
And I am a big fan of Belgians .. almost all authentic ones I've had I've liked.
Fred
Re: 2016 Tech Meeting #3: Belgian Yeasts - Apr. 7 - Turner A
Posted: Fri Apr 08, 2016 4:47 pm
by mjensen52402
Thank you Andrew.
Re: 2016 Tech Meeting #3: Belgian Yeasts - Apr. 7 - Turner A
Posted: Fri Apr 08, 2016 5:21 pm
by andrewmaixner
daryl wrote:Andrew,
Would you please post an ordered list of the yeast varieties (ordered in the manner which we tasted them). I caught most of them, but not all of them.
Thanks,
D
I believe that the order of tasting was:
US-05
Duval (wy1388)
Fermentis Abbaye
Westmalle (wlp530)
Chimay (wlp500)
Lallemand Abbaye
Ardennes (wy3522)
Fermentis T-58