Inspired by this thread.
Do beers have to be pasteurized for import into the US? I have often wanted to rty culturing the yeasts from some of my favourite imports, but everything I’ve looked at so far is dead when it gets bottled. I know that it doesn’t have to be killed here in Maine, as I get a local product that’s pretty good, murky, and capable of culture.
No. Most breweries do filter and pasteurize their export products to improve shelf life, but it is not a requirement. Here’s a helpful site that lists which brands have live yeast. I’ve made a dubbel using yeast cultured from a Corsendonk bottle and can vouch for the fact that the process works well if you get one that’s not too old.