LCWoody Posted March 12 Share Posted March 12 The Chuck Cowdery Blog: The Genealogy Of Yeast 5 Link to comment Share on other sites More sharing options...
flahute Posted March 12 Share Posted March 12 Master class on yeast right here. Often overlooked, we here know how important it is. 1 Link to comment Share on other sites More sharing options...
Thomm Posted March 12 Share Posted March 12 Interesting, if not a bit overwhelming. I need a Beam family tree to reference while reading this. Thanks for posting. Thanks to Chuck for the research. Link to comment Share on other sites More sharing options...
LCWoody Posted March 12 Author Share Posted March 12 It is crazy how the Beam family "Tentacles" reach everything in the bourbon world. 2 Link to comment Share on other sites More sharing options...
Jazz June Posted March 18 Share Posted March 18 Great blog by Chuck, I wish he still posted here. 4 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 22 Share Posted March 22 Very good read. I'm curious about the "foxy" yeast and it's characteristics. Link to comment Share on other sites More sharing options...
Richnimrod Posted March 22 Share Posted March 22 4 hours ago, Skinsfan1311 said: Very good read. I'm curious about the "foxy" yeast and it's characteristics. The Basic JB White Label show it's characteristics the most. I think Chuck may have mentioned that. To me, it's kinda even more 'peanutty' than the other Beam stuff, and a little bit of a "pissy-sour-yet-cloying" quality. That last part is pretty faint; but noticeable to me, if I look for it. Not sure if either of those are what Chuck called "foxy"; but for me, either could fit that descriptor. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted March 22 Share Posted March 22 3 hours ago, Richnimrod said: The Basic JB White Label show it's characteristics the most. I think Chuck may have mentioned that. To me, it's kinda even more 'peanutty' than the other Beam stuff, and a little bit of a "pissy-sour-yet-cloying" quality. That last part is pretty faint; but noticeable to me, if I look for it. Not sure if either of those are what Chuck called "foxy"; but for me, either could fit that descriptor. Interesting. Thanks! Link to comment Share on other sites More sharing options...
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