Kasteel CRU beer. made with champagne yeast

[K. Roman]

A Product of Alsace
Brewed at la Brasserie Lincorne, using specially selected Champagne yeast, malted barley, hops and purest Alsace water; Kasteel Cru is presented in its own distinctive bottle, produced by expert glass-moulders in Reims, the capital of the Champagne region.


I tried it last night over at the Blackhorse, which is the smallest pub in SF. Holds about 12 people. It was a very delicious beer, I ended up drinking four of them. It tasted somewhat like champagne and beer combined. Nothing like the Champagne of Beers which is Miller, but much better. Give it a try if you ever see it around.

[legion]

Try Utopias. It uses champaign yeast too...

[red-beard]

Champagne yeast ferments very clean, and has high resistence to being killed by alcohol and can go after some of the longer chained sugars.

[Racerbvd]

Originally Posted by legion

Try Utopias. It uses champaign yeast too...

I have tried Utopias, enjoyed it too

A Product of Alsace
Brewed at la Brasserie Lincorne, using specially selected Champagne yeast, malted barley, hops and purest Alsace water; Kasteel Cru is presented in its own distinctive bottle, produced by expert glass-moulders in Reims, the capital of the Champagne region.


I tried it last night over at the Blackhorse, which is the smallest pub in SF. Holds about 12 people. It was a very delicious beer, I ended up drinking four of them. It tasted somewhat like champagne and beer combined. Nothing like the Champagne of Beers which is Miller, but much better. Give it a try if you ever see it around.

Sounds good, I'll look for it, sounds like a fun pub too.

[craigster59]

[nynor]

champagne yeast also ferments out very dry, leaving very very little residual sugars.

[onlycafe]

if you have never tried any of this yet you are in for a real treat.






....In 1996, Scientific American published an article by Jaques De Keersmacker called “The Mystery of Lambic Beer.” The blurb of the article says: “An ancient brewing technique produces a beverage so complex that it is still yielding its secrets to organic chemists.” In the article the author introduces the reader to the rich history of lambic brewing and discusses the complex organic chemistry of lambic....

[UconnTim97]

hmmm.. Lindeman's, had a bottle Saturday night.

[K. Roman]

[nynor]

lindemanns is pretty good, but is artificially flavored. get a melbourne bros. apricot, cherry or strawberry: same method of brewing, real fruit, superior beer.

[Freybird]

No artificial flavors from this guy. Berries go in red and come out white. A must visit if you go to Brussels. I've had Kasteel before, but not the CRU. I'll definitely try it.

[nynor]

gueuze shouldn't have berries in it at all. gueuze becomes lambic with the addition of fruit, traditionally cherries. however, the organisms, of which there are more than a dozen, that contribute to the fermentation of gueuze, produce all kinds of acids and esters that trick your nose and palate into thinking that the beer is sweet and fruity.