Mixing Yeasts

A short time ago I was reading about the farmhouse ales of Flanders. A reference was made to "mixed culture" yeast being used to ferment those beers. I realize what is meant by the terms "mixed culture" or "mixed strain". Yet, given that understanding, my mind was sent upon another train of thought.

I began to think along the lines of a different type of mixed culture. I contemplated a type of mixture that went beyond the mixing of two or three closely related strains of ale yeast. Indeed, I conceived a cross cultural mix that would have made Victor Frankenstein shudder. Genius or madman, I was set upon my course. Only one mix would satisfy me.

So, Dear Reader, I must now confess to you that I committed the ultimate beer sin, an abhorrent crime against nature. I have brewed a beer using a mixture of ale and lager yeast!

While I know that committing such an abomination may well cost me both my regular readers, I could not turn away from my course. A part of me needed to know what would happen. So the deed was done. As we speak the fermentation is slowing down and the beer, if one may still call it that, will be transferred to the secondary fermenter in the morning.

What shall the final result be? That, I cannot say. Whatever the result, it shall be reported here for all to contemplate and consider.