Propriety yeasts are easily removed from beer via centrifusion (eg: chimay) These beers are then traditionally secondary fermented (in the bottle) with any number of innocuous yeast strains so their fermentation strains cannot be salvaged.
That's correct, and I make that point at the end. There are charts that show which beers do and don't use the same yeast to bottle that they do to ferment.
Propriety yeasts are easily removed from beer via centrifusion (eg: chimay) These beers are then traditionally secondary fermented (in the bottle) with any number of innocuous yeast strains so their fermentation strains cannot be salvaged.
That's correct, and I make that point at the end. There are charts that show which beers do and don't use the same yeast to bottle that they do to ferment.