European beer imports............................pasteurized?

General Homebrew Discussion
1

I have successfully grown yeast starters from Unibroue and domestic US bottle conditioned beers but no matter how small the original starter used I cant grow one out of a Belgian/German beer to save my life.

Does anyone know of a state by state list of what the specific laws/regulations are regarding imported beers? (I live in Massachusetts)

I swear that I’m just trying in vain to grow samples from bottles that have been heat pasteurized.
I know for sure the Monks didnt put that label on the Rochefort 8 I drank last night.

2

I believe all save a few german hefeweizens are pasteurized (I believe Erdinger is on of the few that isn’t) - I have successfully recultured yeast from Delerium Tremens, haven;t tried m uch else since you can get most of those yeasts from WY and WL.

3

Have you ever tried DT?  Seems like lots of people (including myself) have cultrued that one.

Anyone else in Mass on the forum have the same trouble?

Sorry.  I don’t know of a list.

(major - You beat me too it but I’m posting anyway)

4

The odd most of the Belgian & French beers reculture fast.