As to that asterisk. Last year, two breweries tied--Logsdon and Hopworks. Consequently, there are two official yeast strains--Unibroue and Rodenbach. Really, though, there's just one strain. Rodenbach's is so hard to work with and takes so long to mature that the only breweries who have beers using it were already making beers with it (Logsdon and Hair of the Dog).
All the details, including a beer list, are available at the Oregon Brewers Guild. See you there!
Slightly Related Commentary About Rodenbach
We have gotten a bit blase about the use of historic strains of yeast, but it's worth noting that the breweries aren't always cool with it. When I visited Rodenbach last year, master brewer Rudi Ghequire expressed vehement disapproval about how Rodenbach's yeast had been reappropriated by American yeast companies. His complaint is not entirely misplaced.
|Rudi Ghequire zwickeling aged Rodenbach.|
Whatever could be harvested after fermentation will be like a slice in time. It will necessarily have a unique colony of micro-fauna within. More importantly--and I think this is what really chafes Rudi--the process is a huge part of the beer. Those yeasts and bacteria that make Rodenbach evolve from the specific circumstances within each vat. A big part of that has to do with the amount of oxygen that gets into beer, respiration that is determined by surface area (that is, tank size) and wood thickness. If you wanted to make something like Rodenbach, you'd need more than the yeast--you'd need wooden vats and a couple years. And even then, you'd have something distinctive that evolved separately, according to the conditions you had at your own brewery.
None of which is to say the Wyeast Roselare strain (pronounced Roos ah lare) can't make great beer. Just a word to the wise: the yeast is only a part of the picture. I'm excited to try Hair of the Dog and Logsdon's beer, but I don't expect them to be Rodenbach-esque.