:hmm: Would it be possible to reclaim a yeast from simply buying a bottle of hoegaaden tipping the entire contents into demijohn with some spraymalt and growing it on from there.I ask only because the yeast is held in suspension?
from the end of http://www.expresshospitality.com/20090315/trackers01.shtmlAs the beer is unpasteurised it retains the fresh brewery taste and aroma which are often lost due to pasteurisation.
mysterio said:And check if it's the primary strain they use for bottling. In the case of Hoegaarden, I don't think it is.
I thought that exact process was true to many belgian styles, so-called gyle worting (or krausening for Germans).eskimobob said:Hoegaaden is meant to be cloudy - it would seem strange if they filtered it to remove the yeast just to then add a yeast to make it cloudy and give it condition. I can't see what they would gain by doing so and since they are likelyto want to keep the price down, it seem unlikely... :hmm:
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