Chuck, always interesting

[LCWoody]

The Chuck Cowdery Blog: The Genealogy Of Yeast

[flahute]

Master class on yeast right here. Often overlooked, we here know how important it is.

[Thomm]

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.

[LCWoody]

It is crazy how the Beam family "Tentacles" reach everything in the bourbon world.

[Jazz June]

Great blog by Chuck, I wish he still posted here. 

[Skinsfan1311]

Very good read. 

 

I'm curious about the "foxy" yeast and it's characteristics.  

[Richnimrod]

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.

[Skinsfan1311]

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!

[VWIndy]

I remember spending a good 15 minutes talking with Jimmy Rutledge about yeast and the impact the five strands of yeast that Four Roses uses in the 10 variations of the Single Barrel/Barrel Strength.  Then we tasted several versions with the same mashbill and different yeasts.  Great time and education!