« on: September 22, 2014, 10:08:10 AM »
It has taken me a l-o-o-ng time to appreciate most Belgian styles of beer. The early years of tasting home brew, and now, the clubs noobs looking for advice, have made me shun the idea that I actually wanted to taste phenolics and esters. For a long time I have associated most of these flavors with bad beer and wanted nothing to do with them.
Recently I am finding that when "restrained" or perhaps just "trained" these components add a great deal of complexity to a well made beer. Anyway, I've had some really nice Belgian styles that I've enjoyed and would like to experiment with some Belgian yeasts.
I know fermentation temp is critical here and that higher temps will increase these flavor compounds, but what I'd like to know is what are some of the most neutral of the Belgian strains that I can start playing with.
I'm planning to start with a pale ale recipe to really assess what the yeast in contributing with various fermentation profiles.