Does anyone know what yeast would go well for a Shock Top Wheat clone? My wife likes this beer and want’s me to brew a beer just like that.
When I had the beer I didn’t notice phenolics, so the yeast should not have the typical Belgian phenolic character. The Witbier strain descriptions from WL and WY mention phenolics which is why they may not work as well.
Are there any commercial Wits from which I can culture yeast?
Kai
I haven’t had it in years, but I’d probably think about something neutral like California ale. SafAle S-33 might be a good choice too. It is relatively neutral for a belgian yeast.
I’m not a fan of the beer, but I think I’d go with an American Wheat strain like WY1010.
Probably an even better idea. I don’t remember anything witty about it, or shocking for that matter.
I was thinking that too. I hate to buy Witbier yeast and then find out that it is too funky for what I want it to be.
Kai
Shock Top is an ABInBev product. White Lab’s seasonally available Cry Havoc strain supposedly originated from AB. It works well at both lager and ale fermentation temperatures. You might give that a shot.
I had a taste of Shock Top a few years ago and did not like it. My recollection is that it was fairly sweet and had a flavor/aroma reminiscent of Fruit Loops cereal. Perhaps some artificial fruit flavoring would help achieve that profile.
“Dry looping” with Froot Loops?? I think the red ones are for your flavor additions and the orange ones are for aroma. 
Somehow this brings to mind that Mountain Dew beer recipe I saw several years ago.
shock top believes witbier yeast is too inconsistent for their “high quality” product.They use a clean ale yeast and add spices to emulate the belgian yeast flavors. Technically its not even a witbier
I thought Cry Havoc was Charlie P’s yeast like 1450 is Denny’s Fav… But it had to come from somewhere. I think any neutral ale yeast would get you pretty close to the clone base and then mess with spices to fine tune it.
It is Charlie’s, but I suppose he had to get it from somewhere.
Indeed it is Charlie’s house yeast and it did originate “somewhere.” It was acquired from the source a long time ago.
I cannot speak to what yeast AnBev uses.
I assumed this beer was created to compete with Molson/Coors’ Blue Moon. From what I remember they are very similar but have no real authentic belgian character which is why the masses enjoy it. I think Wyeast American Wheat may be a good idea even though that is not what is used. Also throw in some coriander and orange zest at the end of the boil.
I do an American Wehat with US05, coriander, orange zest and it works great. It is somewhat similar to Blue Moon and Shock Top but a little more crisp