Last night at Beechwood, I actually had the original Great Divide Yeti after the Golden Monkey, which as always, was soul touching. I picked up this golden labeled gem at Whole Foods.
From a homebrewer's perspective, what's interesting about the Yeti is that the clone recipe uses White Labs 001, a very neutrel and hop friendly strain ubiquitously utilized by Stone. Most Stout and Imperial Stouts use a more malt friendly yeast such as an Irish or London. So the introduction of a sweet and possibly fruity (or spicy) Belgian Yeast will noticeably alter the Yeti's standard flavor.
I hold the Yeti and Oak Aged Yeti in the highest regard, how will this Belgian style yeast turn out?
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| Will the serendipitous showing of ARMAGEDDON define this beer's rating? |
The Belgian yeast forcibly changes the very rich and distinctive Yeti roast. It brings a sweetness and light apple flavor that for me, doesn't mix well. This isn't doing it for me, the yeast not only adds a peculiar flavor to a dark stout, but it also detracts from the Yeti's inherent malty goodness. ARMAGEDDON rating. For the record, David finishes his pour and the rest of mine, so he doesn't mind the odd mix so much. To each his own. However, I'm sticking with the original gangster Yeti. Ho fo sho
Fortunately, David is making his famous and incredibly delicious Clam Chowder this afternoon, so I'm washing out the bad marriage with some good cream, bacon, and several glasses of The Bruery's Black Orchard, poured from a growler that was filled last weekend. Party on Wayne.
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