Floral Hop

http://allaboutbeer.com/article/the-family-tree-of-yeast/

a good read (skim so far)

 

This is, indeed, neat stuff.

 

Also, here:

http://www.cell.com/current-biology/fulltext/S0960-9822(16)30984-8

 

Reading between the lines, these links seem to imply that not only are WLP001 and Wyeast 1056 different strains, but that the latter is cladistically a wine strain. (Or if not, there's another "American/California Ale" strain that is.)

 

Here's a really nice discussion on the subject (first thread in the search). The last post in the thread has possible/probably White Labs analogues.

https://www.facebook.com/groups/MilkTheFunk/search/?query=family tree of yeast

 

Nelson was made to pair with saison yeast, and brett, and lacto.

 

Yeah . . . that unique white wine characteristic REALLY complements acidity and brett character in a well-attenuated/dry beer.

 

Kind of an interesting question when you think about it. What is ‘floral’?
Always bugs me when hop growers use that descriptor. Yes, I know what grapefruit and black pepper smell like. ‘Floral’? What flower? Carrion Flower?

Every flower has millions of aroma compounds that make a lily, a geranium, and a rose all smell completely different...and those are just genuses, which included hundreds of species!

Off topic, but years ago i had a saison brewed with a bunch of edible flowers. Can’t remember the name, but it was quite good!

 

@JohnnyChicago perhaps they were pansy and or viola blooms. We use them every spring in salads and they are tasty, but not strong.

 

Hop 564
11% aa
citrus, tropical fruit, hint of corpse flower
uses: ipa, stout, any beer you want to give to a freeloading friend or relative to dissuade them from drinking your beer ever again.