I want to make a ginger beer with a pronounced ginger flavour. I’ve read the threads on when to add and how much and I think I’ve settled on adding the juice sqeezed from 4 ounces in the last 10 mins of the boil as I want flavour but not heat.
But, I’m not sure of what yeast to use. I have a large pitch of the Wyeast Belgian Canadian (Unibroue) yeast. Do you think the ginger would clash with the phenols in this yeast?
Not familiar with that yeast in particular but I find that ginger and Belgian yeast goes quite well together for my tastes
I think ginger may work well with the Unibroue yeast. The phenolic character in their beers is subdued enough where it would work well with ginger. Be careful not to over do it with the ginger though.
In general I think ginger would work well with Belgian yeast. Unibroue is nice because you can ferment it cool and get a very restrained yeast character but still retain that plummy, distinct house Unibroue character. I brewed a Quad at 62f this winter and while the overall yeast character is pretty mellow, it is still unmistakably Unibroue.
I make a Belgian white with ginger and lime leaves and use the “chimay” strain @ 64 degrees. It’s pretty nice beer if I may say so myself.