When it comes to tasting beer, entirely too much emphasis is placed on the variety of hops used in the brew and in what volume those hops were used. About 5 years ago I had my very first Tree House Brewing Company beers. It was a Haze and I had never tasted anything like it. Although I had a very simple pallet back then (still do) I recognized that something was very special about the yeast character of this beer.
As the years went by and I continued to brew ever all kinds of varieties of beer, I quickly recognized that London Ale III was not the only yeast that THBC uses in their beers. There’s definitely something more going on in there that LA3 is not giving to this beer. LA3 is far too clean for the flavors you get from Haze.
One morning while eating a bowl of Cheerios with bananas, I was smacked in the face with a reminder of Haze. Immediately I realized I had to start brewing experiments to target this yeast profile.
So here are links to my first 4 experiments. Note that the grist and hops changed every time as I was just messing around with those ingredients, mostly based on what I had lying around. My real goal has been and continued to be, to isolate this yeast profile. I really feel like with experiment number 4, I’m starting to get close.