Someone who recently came back from California mentioned having a wine over there that was fermented with a Belgian ale yeast and that it was like nothing he had ever had before. Didn't say if it was good or bad, just.. different. Anyways, got me thinkin, and maybe some brettomyces or lactobacillicus in a mead? Maybe wine yeast could impart something to my beers (esp. high gravity ones)?
Anyways, just wanted to see if anyone else had played with mead/wine/beer yeast/funk combinations and how it turned out.
Anyways, just wanted to see if anyone else had played with mead/wine/beer yeast/funk combinations and how it turned out.