Hi guys!
I'm writing a mastes thesis on wild yeast isolated from spontanious fermented cider (10 celsius or 20 celcius) and a plant called "kveke" in norwegian used in spontanious fermented beer on local farms for centuries.
I am also using two other yeast strains; WLP 6788 Norwegian Farmhouse Ale, and one I choose myself. I am then analyzing the differnces in the brew caused by the yeast. (Sensoric, aromatic compounds, ect.)
I am using the same wart in all the four brews, but I need help to find one that is likely to taste good- without drowning the differences in taste originating from the different yeast strains. (So perhaps not a lot of hop-flavour).
I've thought about a type of blonde or saison, but I'm no expert..
I've gotten this suggestion from my professor:
Recipe: (malt, hops after choice):
3,5 kg pale-ale
0,2 kg light crystal
0,3 kg wheat malt
Any thoughts or ideas?