Sorry to do this two posts in a row, citizens, but this one is a stumper (and worthy of debate). Andrew writes:
I have recently moved to China. I will be in the US to see some friends in a couple of weeks and intend to bring a supply of hops and yeast back to China.
My question is, “what yeast would you take to China for a years worth of brewing?” Is there a strain that you absolutely couldn’t live without?
First off – unfair question!
I’ll do what I always do when I inevitably get asked what my favorite beer is, and give multiple answers. So secondly, yes – several strains.
Here’s my highly subjective and somewhat evasive, possibly unhelpful in narrowing it down, desert island list for broad categories I brew within at least a couple times a year:
- for American-style ales: 1056 ‘merican
- for Weizens: 3068 Weihenstephan
- for Belgian-style ales: 3787 Trappist … or maybe 3522 Ardennes
- for Bavarian lagers: 2487 Hella Bock
- for Czech lagers: 2782 Staro Prague
- for British ales: 1275 Thames Valley … or maybe 1469 West Yorkshire