From the little we know about their process and much experienced via sensory, their process is simple (or they try to keep it as simple) and has a high batch-to-batch reproducibility. Not an expert on this subject but I really doubt any wine yeast is involved here for many reasons 1) everything we’ve tested seem to match beer yeasts (anyone correct me if I’m wrong)
Isomerisation's original PCRs had a mystery strain that was guessed to be CBC-1 or F2, which are wine yeasts used for bottle/cask conditioning, but we didn't really have any wine fingerprints in the library to know whether it was even a wine yeast at that time.
2) wine yeasts are best in tannin environments which I believe is not the case here
I'm not sure what you mean by "best" in this context. But tannins are just the old name for polyphenols, which "hazy hops" have in abundance.
3) some or most? wine yeasts are inhibiting to other yeasts
Most, not all.
A lot of the Uvaferms and Enoferms are non-killer for instance. But as with the discussions towards the start of this thread about CBC-1/F2, even a killer yeast needn't necessarily be incompatible with some processes - and would be a good reason to blend beers rather than yeasts.
4) most? wine yeasts do not metabolize maltotriose or other malt sugars which could be a problem to a brewer seeking simplicity
Not really relevant if you're just using it as a "helper" yeast to add flavour, as eg
Scott Janish did with VIN7 to increase 3MH/3MHA. People are now using non-Saccharomyces species
like Metschnikowia which only attenuate to 20-30%, as helper yeasts for flavour.
5) too much monitoring and chemistry tests involved during fermentation with wine yeasts?
??? No different to beer yeasts. You think wine yeasts are some weird separate thing, whereas they're not much different to something like Belle Saison - very consistent, reliable dry yeast.
6) just simply don’t seem to fit the drinkability of their beers w/o too much process complications
??? I'm not sure what this even means.
I’m not a wine maker but from my impression, fermentation with wine yeasts requires more attention (YAN, FAN, PAN, BAM!) to keep the yeasts doing what they are supposed to. Not sure if that’s due to grape juice not been nutritious enough
Yes, it's everything to do with the liquid they're fermenting, and not much to do with the yeast themselves. Beer is made from seeds, which have all the nutrients needed to make a new barley plant; wine is made from fruit juice, which is just meant to attract animals to eat the fruit to disperse the seeds so is just flavoured sugar water. But even so,
the best beer producers add nutrients (follow the link to the recipe spreadsheet), it's not complicated but it does reward experimentation for the best results.
I also do not know how pure some wine yeast cultures are to this date,
Probably
purer than some dry beer yeasts...
Funnily enough we've just been talking about wine yeasts in beer
over on another thread. But all this talk of krausen and speise is typical of the US obsession with German brewing, which overcomplicates things to fit in with the myth of the Reinheitsgebot. It ignores the fact that US craft brewing owes far more to a different beer culture, one that prizes soft drinkability above anything else, one that gave Conan and 1318 to the US and positively worships the complexity of multi-strain yeasts rather than thinking they're an abomination to be rooted out.
Another clue - we talk about New England IPA and not New England bocks.
Yes, you need to switch your frame of reference from Germany to British brewing practices.
Forget krausening, I'd suggest the way to look at these beers are as low-oxygen cask-conditioned beers that generally follow British practice but excluding oxygen as much as possible. So any conditioning is done with sugar rather than introducing a complex mix of contaminants in the form of krausen. Most North Americans craft beer lovers don't understand what cask ale is all about
as it's too crafty for them, but some are pleasantly surprised
by how good cask-conditioned hazy beer can be. So it's no surprise that maybe some brewers are using British techniques and it baffles people who don't get the references.