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Tuesday, August 10, 2010

Tomorrow's Trappist Tasting: Same Beer, Five Different Yeasts

Posted By on Tue, Aug 10, 2010 at 4:09 PM

Oakland's Trappist will have all five parallel beers on tap, for a tasting of yeast styles. - ADAM P./YELP
  • Adam P./Yelp
  • Oakland's Trappist will have all five parallel beers on tap, for a tasting of yeast styles.
Some people think beer makes them funnier. Others think it makes them sexier, more interesting, or even all-powerful, depending on how much they drink. But what about beer that actually makes you smarter? Danish brewery Mikkeller (actually, roving Danish brewer Mikkel Borg Bjergsø, who this time brewed at De Proef in Belgium) does just that with another series of educational beers.

Beer, generally, is comprised of just malted barley, hops, water, and yeast. Lest you think the flavor of a beer comes from only those first two ingredients, you're mistaken. In Mikkeller's yeast series, five beers ― all of them strong, 8 percent alcohol by volume Pale Ales ― were brewed identically in every way except for the strain of yeast pitched to ferment them. The results should prove interesting.

Oakland's Trappist will put all five parallel beers on tap tomorrow evening during an hour-long Beer School, so that drinkers ― er, students ― can taste the results for themselves.

The strains of yeast used were Hefeweizen (think banana and cloves), Lager (expect grassy), Brettanomyces (look for a funkiness beer folk call "horse blanket," whatever that is), Belgian (meaning spicy and sweet) and the quixotic American Style (expect it to come in a Dale Earnhardt Jr. coozie).

This series follows earlier ones that experimented with single hop varietals and aging in various spirit or wine barrels. We can't wait to see what the water series will hold.

Beer School: Mikkeller's Yeast Series

When: Weds., Aug. 11, 6:30-7:30 p.m.

Where: The Trappist, 460 Eighth St. (at Broadway), Oakland, 510-238-8900

Cost: $22; includes a 6-oz serving of all five beers

Follow us on Twitter: @sfoodie. Follow Brian Yaeger at @yaeger.

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