The next event of the Twin Cities Perfect Pint Beer Club!
When: Friday, May 15, 2009
You must be a member of the club to attend. Go to the Twin Cities Perfect Pint Beer Club to sign up and RSVP.
It is said that brewers make wort (unfermented beer), but yeast makes beer. Yeast ferments the sugars from the malt to create alcohol and carbon dioxide. In the process it also produces by-products that influence taste and aroma. The brewer’s real job is to create the best possible environment for happy yeast to multiply and prosper. When this happens, the result is a range of yeast derived flavors and aromas that run the gamut from fruity, to spicy, to barnyard and wet leather (good things, trust me). With thousands of strains of brewer’s yeast to choose from the flavor possibilities are almost endless.
For this meetup we will focus on yeast. We’ll wander among the Weizens with their clove/banana notes and haze of suspended yeast. We’ll “bring it” with the Belgians and their signature yeasty funk. Finally, we’ll slip into the sours from the fruity Flanders Red to the mind-bending, mouth-puckering depth of Lambic and Gueuze.
This is the third in a series of three meetups in which we will explore the main ingredients in beer, malt, hops, and yeast. At each session we will taste beers that highlight one ingredient over the others to develop a better understanding the flavor and aromatic contributions of each ingredient.