From the HBD Archive
From: Conn Copas <C.V.Copas@lut.ac.uk>
Subject: That clove-like aroma
Date: 1992-07-08 15:39:58 GMT

We've had a bit of discussion about wiezen beers and their clove aromas
recently, so here goes my $0.02 worth. I can spot the influence of S. Delbru...
from a distance of about 2 miles. To me it is anything but sweet or estery;
on the contrary, I would describe it to an uninitiate as something like
rotten tomatoes. Alternative ways of achieving this phenolic sensation are
(a) getting a wild yeast infection, or (b) using Vierka lager yeast (not
really different from the previous option!). So what gives, am I ultrasensitive
or something ?

For those looking to culture from a hefeweizen, I can recommend that Falken's
brew (from Schaffhausen, in Switzerland) gives a culture with all the
desirable (?) characteristics of its parent.

- --
Loughborough University of Technology tel : (0509)263171 ext 4164
Computer-Human Interaction Research Centre fax : (0509)610815
Leicestershire LE11 3TU e-mail - (Janet):C.V.Copas@uk.ac.lut
G Britain (Internet):C.V.Copas%lut.ac.uk@nsfnet-relay.ac.uk


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