Yeast for a Bier de Garde

[Geistbier]

I know what Jamil recommends and have read Farmhouse ales, but has anyone have a prefered yeast that they have brewed a Bier de Garde with? I am leaning towards Wyeast 1338 as it's what we carry, but I am curious what others have used.

[glasseye]

Despite the low typical attenuation, I'm fond of WLP565.

I've been thinking about trying WLP566 for my next batch.

[brewinhard]

I am brewing one of these in the next couple of weeks. I have read Farmhouse Ales, and decided to try a lager yeast at cool ale temps. A biere de garde should be clean and malt focused. I currently have an Oktoberfest with WY oktoberfest lager blend fermenting right now and will use that yeast to pitch into my biere de garde. Planning on fermenting around 58-60 degrees followed by several mos. of lagering.

[mediumsk]

I have read the books on biere de garde and have used 1338 many times.
yet I have never brewed a biere de garde.
That said, personally I would go with a more traditional belgian wheat yeast at a lower fermentation temperature and HUGE pitching rate to reduce esters from yeast growth. La Choulette, and many Scottish brewers uses this method. Im planning to do this with a biere de garde Ive got lined up.

I think 1338 will work fine for competitions, but try to taste as many commercial examples as you can find. even at a low fermentation temp I feel that 1338 has more english esters than is necessary for the style. Then again, aged 2 years those esters might drop out

[ChicagoJohn]

I use Dry Yeast for convenience and K-97 is probably the best choice to make an authentic Biere de Garde. For a more spicy artisanal type flavor I would recommend the T-58 Yeast at a lower temp fermantation (under 65F). I also notice that the Biere De Garde Brewing Style book recomends the liquid version of US05 which to be honest I have not tried. I do think however more important then the choice of yeast (there a few malt accented ones out there), is the "garding" or cool conditioning of a period of 3 weeks in neer freezing temp. Also don't forget to add 5% sugar and leave out the aroma hops to keep it real. Best of Luck!!

[ElectricLandlord]

I'm planning to do a Biere de Garde with Wyeast 3711 (the French Saison strain). Probably about a month or so away on the schedule.

Anyone know what Pelican use in their Bridal Ale (that's a Biere de Garde isn't it?)

[glasseye]

WLP072 sure looks interesting:

http://www.whitelabs.com/beer/strains_wlp072.html

Should be available in May/June.

[b23]

Could you use the San Francisco lager yeast?