Gluten Free Home Brewing

Yeast Flavors in Beer

There are so many styles of beer that are changing so often it seems like the BJCP Style Guidelines struggle in keeping up. Malt, hops and yeast, the key ingredients in beer, each contribute to a wide range of flavors and aromas. And we are not even including all the other important functions that each of these ingredients perform in perfecting our favorite carbonated beverage. We are going to focus on four specific yeast strains from Propagate as we have limited opportunities to brew with liquid yeast.

Photo, recipe and write-up courtesy of Stuart Cole

Belgian Dwarf Ale - This yeast makes everything from a Saison to table beer, from a blonde to a dark quad, and is a fast fermenter.

In the Ardennes forest between France and Belgium, they say gnomes used to supply the locals with high quality beer. But what were the gnomes drinking? Alternative grain beer obviously! Millet, rice, and buckwheat with a handful of new world Azacca hops and yeast from the Ardennes. It's Gnome AF.

Gnome AF Recipe

Photo, recipe and write-up courtesy of Cale Baldwin

Andechs Lager - It’s not often that us gluten free home brewers get the opportunity to use liquid yeast propagated on a non-barley medium. In anticipation of my upcoming shipment of Propagate Labs liquid yeast I’ve crafted a simple yet elegant recipe to utilize one of the four available strains from GFHB- Andechs Lager yeast.

Stuart Cole has already raised the bar to stratospheric highest so I’ll do my best to ride his coattails. My mind has been transported to the land of Czech Pilsner. Here’s an quick overview of my ‘Passport To Prague’ Czech Pilsner:

Us gluten free brewers know a thing or two about breaking new ground and trailblazing new paths. Such is also the path of Josef Groll, who in the 1830’s became the brewer that popularized the world's first pale lager using bottom-fermenting yeast. Brewed in Pilsen, Czech Republic a short 90km from Prague, this pale lager style took ahold of the brewing world and is still one of the most brewed styles in across the globe. Prost!

Passport To Prague Recipe

More Propagate Liquid Yeast!

American Wheat - Clean fermenting with all the haze perfect for brewing an American-style wheat beer.

Hazy IPA - Does this need an introduction at this point? NEIPA and Hazy IPAs have become one of the most popular craft beer styles in recent years.

Buy Propagate Liquid Yeast

Grouse Malt House Collaboration Series

Grouse and GFHB are BACK for March's newsletter. Head over to Grouse's blog (or ours!) to find recipes and information they offer on brewing with Propagate liquid yeast!

Find recipes on Grouse Malt House blog

Märzen Bier (March Beer)

Märzen or Märzenbier is a lager traditionally brewed in March and served at Oktoberfest. Originating in Bavaria, this medium to full body beer varies in color from pale to dark brown, and is often little sweeter and less hoppy.

Each fall we sell our seasonal Oktoberfest all-grain recipe kit. However, you can get a head start and brew this beer at the traditional time of year.

6 LBS Vienna Millet Malt
5 LBS Biscuit Rice Malt
4 LBS Munich Millet Malt
2 LBS Pale Buckwheat Malt
1 OZ Mt. Hood Hops
1 OZ Hallertau Hops

Find Full Recipe Here

The lozengy (field divided by diagonal lines) of blue and white frequently associated with Oktoberfest was originally used by the Counts of Bogen sometime prior to 1235. The region of Bogen was acquired by Otto II, Duke of Bavaria, in 1240, and the lozengy of blue and white was adopted by the House of Wittelsbach in 1242. Fast-forward to 1974, Straubing-Bogen County was granted an exception to the stripe design rule for Bavarian counties, and their newly designed flag (which is a banner) included a lozengy of blue and white. This lozengy is now synonymous with Bavaia.

Best Wine Yeast for Mead

Lalvin D-47 - The primary choice for many mead makers, it tends to accentuate the honey characteristics so it is a good choice for traditional varietal mead.

Lalvin EC-1118 - A hearty yeast that can ferment in a broad range of temperatures and will inhibit wild yeasts, and has little effect on the honey character.

Lalvin K1-V1116 - With a neutral effect on varietal character, and is very well suited for melomels because it retains and accentuates fruity flavors and aromas

Lalvin 71B-1122 - Great for cysers and other melomels especially ones using dark fruit like blackberries and cherries. Since it can metabolize maltic acid it produces a rounder, smoother, more aromatic mead.

Buy Mead Yeast

Source:

https://meadist.com/making-mead/mead-tips-tricks/best-yeast-for-mead-making/

Newsletter Archive