Unconventional uses of Belgian yeast? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Unconventional uses of Belgian yeast?

Thread Tools
Old 03-22-2009, 07:23 PM   #1
Oct 2008
San Francisco
Posts: 105

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..
Blog: http://zmievski.org/category/beer
Twitter: @a

Reply With Quote
Old 03-22-2009, 07:24 PM   #2
llazy_llama's Avatar
Jan 2009
Rapid City, South Dakota
Posts: 2,839
Liked 90 Times on 28 Posts

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

Originally Posted by Catt22 View Post
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.

Reply With Quote
Old 03-22-2009, 07:27 PM   #3
GregR's Avatar
Aug 2008
San Diego, CA
Posts: 1,118
Liked 8 Times on 8 Posts

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.

Reply With Quote
Old 03-22-2009, 08:03 PM   #4
Nov 2008
Western Ia.
Posts: 248
Liked 3 Times on 3 Posts

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.
Bottled: Kolsch, belgian Wit, Belgian dubbel, Edworts Haus Pale Ale
Seconday: We don't need no stinking Secondary
Primary: IPA

Reply With Quote
Old 03-22-2009, 08:09 PM   #5
HairyDogBrewing's Avatar
Feb 2008
Mechanicsburg, PA
Posts: 571
Liked 5 Times on 5 Posts

Originally Posted by IowaHarry View Post
Brew on, dude.
+1 and 8 chrs

Reply With Quote
Old 03-22-2009, 08:25 PM   #6
McKBrew's Avatar
Oct 2006
Hayden, Idaho
Posts: 8,204
Liked 35 Times on 30 Posts

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.
Make Beer, Not War.

Reply With Quote
Old 03-23-2009, 02:36 PM   #7
Look under the recliner
pjj2ba's Avatar
Jul 2006
State College, Pennsylvania
Posts: 3,379
Liked 206 Times on 167 Posts

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.
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

Reply With Quote
Old 03-23-2009, 02:48 PM   #8

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)
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

On Tap; Special Export, Spring SmaSH Summit, House Amber.

BS Nano-Brewery

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|

Reply With Quote
Old 03-23-2009, 03:48 PM   #9
Matt Up North
Jul 2008
Santa Rosa, CA
Posts: 2,023
Liked 10 Times on 10 Posts

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!
New and improved signature.

Reply With Quote
Old 03-23-2009, 05:54 PM   #10
skeeordye11's Avatar
Jan 2007
Posts: 1,080
Liked 1 Times on 1 Posts

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.
Crescent Moon Brewing

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Other uses for Belgian Wit Yeast? WhatsOnTap General Techniques 10 07-24-2014 12:06 PM
So, point taken when using Belgian yeast... Chaos_Being Recipes/Ingredients 3 04-03-2009 05:21 PM
Yeast experts need some opinions. Belgian Yeast. Ryanh1801 General Techniques 21 04-29-2008 02:46 AM
Belgian Dry Yeast Jayfro21 Recipes/Ingredients 0 02-24-2008 09:25 PM
Bottling in unconventional vessels bgrubb7 Bottling/Kegging 18 02-22-2008 06:21 PM

Forum Jump