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I'll agree Hennepin isn't very saison-like. In my opinion, many of the American beers (or at least most that I've had) labeled as saison or "farmhouse ales" are quite different than those from Wallonia labeled as such. Too big. Too little attenuated. Too much brett. Too dark. Too many...

"Bavarian yeast" is pitched at 17 C, allowed to rise to 21 C for 5 d. Then it's chilled to -1 C for an additional 7 d in secondary. There's a bit of a description about how difficult it was for SN to get the flavors they wanted. One of the things they claimed was critical was an open...

A handful of brewers are now doing these here in Japan. Nearly everyone is calling them Black IPAs. I think one brewer simply called his a "black ale." I'm not sure "American" or "Cascadian" belong in the name. If so, what we call the several international (read: non-American brewed)...

I think this might help you. For whatever reasons, Zima is still on the market here in Japan. They sell it at the local grocery store. The comparisons to sake in this thread are not at all warranted.

In my case, that's probably not likely as I just moved into a new place, and my "neutral yeast" were harvested before I brewed my first beer here at this place. I guess it's technically possible that the previous owner of this place brewed beer or baked bread. It's also technically possible...

Commercially, I'd say Grassroots/Stillwater/Mikkeller's Gypsy Juice is very close to what you're describing.

From what I understand Brouwerij Contrera's Valeir Divers is dry-hopped with Saaz. I think it's an excellent blond/tripel/Belgian Strong Golden Ale that strikes a nice balance between its candy sugar and the grassy hop profile.

Noboribetsu Craft Beer Factory in Noboribetsu here in Japan makes a beer with tomato juice in it called Oni Densetsu Fruity Tomato. Although, I've seen it on tap here in Tokyo, I've never had it.

Yeah, there appears to be some controversy. The reference I gave (and a few other secondary references) says it's one of the dominant species, but this more recent and probably more technically proficient study (also see here), claims L. mesenteroides is initially the dominant species with a...

You could add catuaba, damiana, long pepper, maca, muira puama, or yohimbe in lieu of some of the bittering hops.

If ATCC is too expensive, you might try to write to the Faculté d'OEnologie de Bordeaux. I've never dealt with them, but I know that they have scores of Lactobacillus strains banked. As you live in Nashville, you might also consider writing to someone in the microbiology department of...

ATCC #367, but I've only ordered using the address of an academic lab. L. fructivorans might be interesting, too.

Research scientist at a biotech company. I also do a little consulting once in awhile. I have a PhD in neuroscience.

I really don't have the time to get into this deeply, but I wanted to make a few points: 1. There's a lot of directives here that are very dogmatic about how the beer-making process should occur. I understand structure and a sound foundation is important for a beginner, but as a scientist...

I'm not denying that this is true, but it is far from settled in the science world. There are actually a few studies that suggest that pitch rate ultimately has a negligbile effect on flavor, like here and here. There's also some studies that claim that high pitch rates negatively effect...

Curious if you two used fresh or dried peppercorn. I've been waiting for sansho pepper (sort of the Japanese equivalent) to come into season. Zakkoku Kobo Microbrewery, a little place north of Tokyo in Saitama, where the purveyor even grows and malts his own grains, has done a sansho porter...

Perhaps, but I'd still rather drink the old beers of Bamberg, Nord-Pas-de-Calais, Czech Republic, and Belgium than most American beers. There's quite a bit of adventure happening in Italy and parts of Scandinavia. There's an under-documented (at least in the English-speaking world) scene...

I have a molecular biology background, and I'd love to take some time off (or maybe work nights and weekends) and whole-genome sequence as many of the available ale yeast strains as feasible and begin doing some molecular phylogeny to start to get at these types of basic questions. However...

I'll agree for most homebrewers of American style beers, it's probably just a matter of aesthetic preference. Homebrewers of American styles tend to go for a neutral or absent yeast profile. If you find yourself always building giant starters and fermenting your beers just above lager...

I vote Europe.