[denny]

To me, Strisselspalt is kinda floral.  If you had to, you could sub Hallertauer or Mt. Hood and at least be in the ballpark.

[beer_crafter]

They most definitely use Coriander at Victory.  They also use acidulated malt.  I took a tour there and we went into the brewers' office where the brew log was opened to a page with the latest batch of Golden Monkey.... I should have taken a picture. 

[Joe Sr.]

Kegged this batch yesterday. 

It was tasty, clean and strong.  I cultured the yeast from a couple bottles of Golden Monkey and it took the gravity from 1.085 down to 1.010.  Fermented around 68, topping out at 72 during fermentation.

I'll have to see what it's like when it is carbonated, but I was surprised that the Victory yeast did not produce more esters.  It was a very clean flavor. Not that I'm complaining, just not what I typically expect for a Belgian style.  It also had a sweet flavor, which I did not expect since it attenuated pretty well.

Thanks for the recipe Denny!

[denny]

IIRC, Victory bottles with a different yeast than the fermentation strain.  I'm not positive about that, though.

[Joe Sr.]

I thought that might be the case, based on the results.

According to an old post I just found (and did not find prior to brewing) they ferment with the Belgian yeast, cold condition with a standard ale yeast, and bottle with a lager yeast...  So who knows what I just fermented with.

Whatever yeast it is, it did the job.  It's tasty beer, if not quite a GM clone.  I'll have to pick up some GM and do a taste test in a couple weeks.

And perhaps I'll try again with a Belgian strain and see how that turns out.