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andreiz · 03-22-2009, 07:23 PM

Has anyone used a Belgian yeast like WLP500 or WLP530 to ferment an American Pale ale or IPA? I had a beer at Dieu Du Ciel in Montreal that was labeled as IPA. It definitely had the bitterness and some of the hop aroma, but also a lot of the esters and taste associated with the Belgian beers. Wonder what the results of such a liaison may produce..

llazy_llama · 03-22-2009, 07:24 PM

I haven't done this, but it does sounds awesome. Try it out, and let us know.

GregR · 03-22-2009, 07:27 PM

Stone has a cali-belgie beer that is basically their IPA fermented with a belgian yeast. pretty darn tasty if you ask me. green flash has something similar with their 'le freak'.

I've never seen an APA/Belgian hybrid though.

I say go ahead and brew one and see if you like it. I've been toying with the idea of making an IPA and using a belgian strain after tasting what stone did with it. might have to make that one next.

IowaHarry · 03-22-2009, 08:03 PM

So would that be creating a new style? And saying "Unconventional use of belgian yeast", I get the impression all belgian beers are unconventional, especially when compared to the stodgy german limitations. Those crazy monks threw all kinds of wierd stuff in there. Orange peels??? wha?? Coriander??? Blasphemy! It's like they were doing it just to irritate the germans. Fermenting at high temperatures, why that is outlandish. But man o man, do they make some freaky good beers.

So I'd say, belgian yeasts invite unconventional applications.
Brew on, dude.

HairyDogBrewing · 03-22-2009, 08:09 PM

Quote:

Originally Posted by IowaHarry

Brew on, dude.

+1 and 8 chrs

McKBrew · 03-22-2009, 08:25 PM

Nothing wrong with it at all. I've seen a couple of recipes for a Belgian IPA, and I plan on making one myself. The right hops would with a Belgian yeast would be awesome.

**pjj2ba** · 03-23-2009, 02:36 PM

I'm contemplating an American IPA with WLP566 Belgian Saison II Yeast. I'm thinking this might be a bit much so I'm contemplating two options. One is to start the beer out with my standard yeast for the recipe, and then after 3 days, pitch the saison yeast. The second option is to split the wort and ferment one part (I'm thinking 3/4) with the normal yeast and then the remainder (1/4) with the saison yeast, and then combine in the keg. I'm leaning toward the second option.

I really like the saison yeast and am also planning a straight up Belgian IPA using it.

**Schlenkerla** · 03-23-2009, 02:48 PM

This sounds cool. I have a Belgian Strong Ale Culture in a beer bottle. It might be cool to drop it in an IPA.

Maybe a dunkelweizen or weizenbock..... (gears clunking & grinding away)

Matt Up North · 03-23-2009, 03:48 PM

Not really out there too far, but I just used a trappist blend with MO and Rye. Hopped low to keep the yeast in the forefront, but could totally see using it with an IPA. 10.5% abv and 1.020. Perfect imperial material!

skeeordye11 · 03-23-2009, 05:54 PM

This is exactly what I am planning on doing down the road. Just brewed a Saison yesterday and I'd really like to do an IPA and then toss that yeast in there. Also, I find a stout with the Saison yeast to be quite intriguing as well.