• Lager (American)
  • Training the Palate (A Yeast Experiment)

    I keep hearing how important yeast is. Every article and every recipe talking about recipe design stress the yeast (quality and proper amounts especially). In my opinion there’s only a few styles where yeast plays a massive role in taste and smell, and to me that’s Belgians (spice, clove, phenols), Hefeweizens (banana, clove) and Brettanomyces (barnyard, smoke, phenols). But what really throws me is a beer that doesn’t have a super strong characteristic. What EXACTLY is the difference from a Kolsch yeast vs a Lager yeast, US-05 vs a Common, and could a BJCP judge actually tell blind taste the difference using a basic grain and hop bill? Would it even matter if a beer is called Kolsch (or Kolsch-style) if the yeast can have similar properties to other California Common type strains? […]