Should a brewery have a house strain or use many commercial strains? Some modern craft beer tastes fantastic but are not distinctive to a specific brewery. Where as, in my opinion some of the most distinctive traditional real ales in the UK, Belgian ales and notable modern craft beers, stand apart because of their house yeast. While it's very clever to produce any style, does this lead to a lack of character and style?
Just interested to hear people's thoughts.
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Just interested to hear people's thoughts.
Sent from my iPad using Tapatalk
