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March 13, 2017

Comments

Jessica Miller

Such an awesome post! I hope you keep following up with Didier- these interviews are excellent resources and so helpful. I also like your point about Bacchus- and I wondered if you have had the beers from the historian Yvan de Baets? He’s in Brussels and indeed has commuted to understanding the terroir of his cellar yeast - and adds “her” as a pied de cuve to all his beers.
They attenuate magnificently at 3-4%ABV which is quite hard to do, and I have the best drunkenness feeling from them.
Much good will from Oregon!

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