Has anyone else used a Belgium yeast in a pumpkin beer? I used a T58 to do something different but there is not a lot out there that isn’t American or English Ale yeast fermented. I know that Timmermans did one but I have found it.
“It’s Belgian not Belgium” - Said every pedant every time this comes up. YWIA
Thanks for the English lesson on a beer forum after a few beers. You may want to head over to www.writing.com, (insert choice words)…
Actually, it was an England lesson.
Has anyone used a yeast strain that is Flemish in origin for a pumpkin beer?
I think it would work fine. Spices and Belgian yeast work well together. I’d add the spiced in the keg or secondary to taste. I’d go easy with spices and add more to taste.
I have already brewed it and used T58 for it. Most of the yeast that has been used, or the ones I have read about have been American or English so my curiosity led me to the T58.
I never used Belgian yeast to ferment a pumpkin ale, but once I accidentally used White Labs 300 Hefeweizen yeast. It wasn’t bad. The cloves worked with the pumpkin. The banana flavor wasn’t even that weird.
A saison yeast/style would lend itself well to a pumpkin beer. I believe there may even be a few commercial examples of pumpkin saisons?
Just tasted the pumpkin beer out of the fermenter and I am happy as one can be! The T58 came through well and it has a great pumpkin character coming through and I was able to make it a session at 4.7%!
Thanks for the advise from you all!
Tim
I have been brewing a pumpkin saison for about 10 years now. It really works. I just brew 10 gallons of pumpkin beer, split the batch in half, pitch East Coast Ale yeast in half and pitch Saison yeast in the other half. The regular pumpkin beer is for Thanksgiving and the pumpkin Saison is for Christmas.
I’ve done a Pumpkin Saison the last two years using WY3711 French Saison yeast with great results.
Last night I found out that T58 yeast works awesome in a pumpkin beer. The spicy taste did good things towards the characteristics of the beer.