What bottom fermenting yeast to use for Christoffel blonde clone?
Those who have tried the Christoffel Blonde at 6% will probably wonder if this beer is a "Pilsner" at all, due to its fruity and ale like character. It is known widely however that the beer is brewed with a bottom-fermenting yeast.
Does anyone know of any articles or books that talks or hints at the fermentation process of this beer? Any guesses as to what yeast was used and how it was fermented?
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