Should pub brewers be concerned about introducing Belgian-esque yeast into their breweries?
PM: I think caution should be exercised in bring any “non-neutral” yeast into a brewery, but the common belief that a yeast will “overtake” a brewery is a bit overblown. I think that this sort of information trickles down from large breweries where it in fact might be a problem to use different yeasts. In large industrial breweries beer and wort are generally transferred throughout the brewery by a common pipe manifold, in such a system it may be very difficult, but not impossible, to safely use different yeast strains. In a brewery where sound cleaning procedures are adhered to there should be no problem in using different yeasts strains. After all, there are all sorts of yeast and bacteria floating around us all the time and if good cleaning and sanitizing procedures can keep them at bay then a “Belgian-esque” yeasts strain shouldn’t be anywhere you don’t want it to be. 5. You write about the importance of learning to “brew outside the box.” What does that mean? PM: In the book I sug
