Lalvin v1116 and maltotriose breakdown

Hi all,

First post in the forums!

So, getting right to it... From what I've read online, the v1116 yeast is the only wine yeast capable of processing maltotriose. What I'm wanting to know is does anyone have any experience with using this yeast as the sole yeast fore fermentation of a beer? Also, how well does it actually work on maltotriose?

The reason I ask is I'm attempting a mikkeller Black clone (or something in that class).

Thanks in advance for your help
~max

I'm interested in this as well. Did you ever find anything out? Wondering how the yeast would work in something like a Saison, or a Belgian-ish wheat beer (not necessarily Wit).