I've been trying to find info on using chardonay yeast for lighter beers as I heard in an interview on BeerSmith with Mike Mraz that he uses it for sours and such. I haven't been able to find anything on any other forums but I'm curious as to how this turns out. Any experience you have with this would be greatly appreciated. Also, do you know if these yeasts have a higher alcohol tolerance? Thanks.
Best answer: Sunday Session interview with Shea Comfort from a few years ago. Awesome info on wine yeast in brewing. Particular strain used is critical. Yes, they general have a higher alcohol tolerance. However, most/all (some debate on K1-V116) will not ferment malt sugar (maltotriose). Potential for a higher FG, though this can be controlled by mash process or additional enzyme use (convertase). This higher FG could actually be beneficial in an inoculated wild fermentation in that it may leave more food for the later occurring yeast and bacteria. Have heard some horror stories on some yeasts, particularly Montrachet. I would be also interested in others experience here though. There's not much info out there other than that Sunday Session interview.
I would think that if you are using it in a sour, the fact that the yeast strain cannot break down maltotriose may not be too big a deal. It will give the souring bugs something to chew on. This is speculation. I've only used wine yeasts in meads and one braggot. In the braggot, I wouldn't have been able to say in a blind tasting that it was made with a wine yeast.
I once used a combination of champagne yeast and high gravity american yeast that turned out a very tasty high gravity ale. ~10% ABV.
