Just had one of these brews side by side to my Tripple Belian. Almost exact except that Allagash had a bit more of a yeasty flavor. What do I need to do to achieve that. Not that I think Allagash is the best Belgian out there, just that i enjoyed it a bit more.
Some people use some yeast slurry for bottle conditioning to up the flavor.
When you say “yeasty” what exactly are you going for? I like the beers from Allagash but definitely notice that, like other North American interpretations of Tripel, it has a yeast flavor profile more on the Hefe spectrum than that of a Trappist or Abbey Tripel.
I think they use what is essentially a wit yeast for most of their beers. That could be what you’re detecting. You might be able to culture the yeast from a bottle.
Curt,
Have you used the slurry before? I see a few problems from over carbonation to risking contamination. Would like to hear your thoughts on this process.
Thanks
BV
No i have not, but I do bottle condition all my beers.
I bottle condition my belgian beers warmer for more flavor.
here’s a food read.