« on: June 18, 2011, 04:15:47 PM »
AFAIAC, this another fallacy from that book. My advice would be to just get rid of it and get some better books. Yeast is of course on component of flavor, but it interacts with other components (malt and hops as ingredients) to create flavors. Both the amount and type of flavor yeast contributes are related to the yeast variety you use. Some, like US-05 or WY1056, contribute virtually no flavor of their own and let the other ingredients shine through. Other, like Belgian or wheat yeast, produce esters and phenols that contribute greatly to the flavor of the beer. For instance, a Belgian tripel is nothing but pils malt and sugar. Almost all of what we identify as the typical "Belgian character" come from the yeast. English yeast makes contributions that are kind of halfway in between. So, forget about that statement form the book (and AFAIC most of the rest of the book!).