What wheat yeast with calypso hops?

[ChicagoLee]

I'm in the process of trying to make make/keg a shandy.
It's a little bit of an experiment, so we'll see how it turns out.

Essentially, I'm going to brew a hoppy wheat beer, rack it to a keg, cold crash it for a week, throw lemonade in, and force carb it.

It's a simple wheat beer, and I decided to single hop it with Calypso, a fruity new breed of hops that supposedly has hints of pear and apple.

My main question is: what kind of yeast would you recommend?
At first I was thinking Wyeast 1010, but heard it was actually a kolsch yeast (which i'm not totally opposed to)
But then I was also looking at using maybe 3333 or the Bavarian wheat 3638.

The 3638 supposedly has apple/plum esters to it. Would that be completely overwhelming with the Calypso?
Or does it really not matter in the end because I'm gonna water it down with lemonade?

Any suggestions?

 

[Patirck]

I have tried all of these and I while I love 3333 for Bavarian style hefs (my favorite), I find that if I'm making a fruit wheat beer it's just not right using that yeast - stay with a cleaner (more dull IMO) american wheat yeast. You could also simply use 1056 american ale - nothing says you have to use a hef/wheat yeast for this. That is probably the cleanest way to go - you won't get a lot of yeast flavors playing tricks with the hop or lemon flavor.

 

[Nateo]

S-04 or something similar will lend a bit of fruitiness that I like in wheats, and I think would complement the citrus flavors.