Originally Posted by farmbrewernw
They use a centrifuge to clear their beers so there isn't yeast left at bottling. I think they keep a pretty tight lock on their yeast as well although I know it's just an English ale yeast so I'm sure you could use something that would be really close.
Revisiting this thread, I was drinking Black Butte last night, and I randomly started reading the label ring on the neck. The Black Butte claims a thin layer of yeast in the bottle due to bottle conditioning and natural carbonation. It doesn't say the same on the Mirror Pond, do you think they use the same yeast?