Beer

So what gives a beer like Blue Moon or Pete's Wicked Summer Brew it's unique crisp bite? It is not the same as the slightly bitter hop taste in an American IPA. Is that yeast? Can you describe some characteristics of yeast flavors, or give examples of what different yeasts do for different beers?

Crisp, rounded flavor is generally achieved by lagering (which you can do with an ale). The use of a yeast that produces less chemicals (esters) will give a clean crisp flavor. That clean flavor is the absence of yeast produced chemicals. Generally speaking the chemicals that yeast produce are described as fruity. The bite you are refering to is from the adjuncts and possibly a combination of adjuncts and yeast. Those brews use wheat as an adjunct. When using wheat it is appropriate to use a yeast that leaves a citrus (typically lemon) and pepper flavor.

Craig,
In the Ommegang Abbey (burgundy), the flavor is more yeast related correct?
I noticed it was had a 'delayed' hop taste.

When ale yeast is active at high temperatires (above 75º) it produces an abundance of esters. This is where brewing gets tricky because some are not desirable so it is important to maintain an ideal temperature for the particular yeast you are using, miss the fermentation temperature a little bit and it will adversely effect the flavor. Ommegang ferments at 80º and lagers at just over 30º (it is an ale yeast). The flavor of that beer is primarily yeast however, they use spices such as ginger and anise, seeds of paradise and others but the fruit like flavor is strictly yeast they do not use fruit.

So what gives a beer like Blue Moon or Pete's Wicked Summer Brew it's unique crisp bite? It is not the same as the slightly bitter hop taste in an American IPA. Is that yeast? Can you describe some characteristics of yeast flavors, or give examples of what different yeasts do for different beers?

Crisp, rounded flavor is generally achieved by lagering (which you can do with an ale). The use of a yeast that produces less chemicals (esters) will give a clean crisp flavor. That clean flavor is the absence of yeast produced chemicals. Generally speaking the chemicals that yeast produce are described as fruity. The bite you are refering to is from the adjuncts and possibly a combination of adjuncts and yeast. Those brews use wheat as an adjunct. When using wheat it is appropriate to use a yeast that leaves a citrus (typically lemon) and pepper flavor.

Craig,
In the Ommegang Abbey (burgundy), the flavor is more yeast related correct?
I noticed it was had a 'delayed' hop taste.

When ale yeast is active at high temperatires (above 75º) it produces an abundance of esters. This is where brewing gets tricky because some are not desirable so it is important to maintain an ideal temperature for the particular yeast you are using, miss the fermentation temperature a little bit and it will adversely effect the flavor. Ommegang ferments at 80º and lagers at just over 30º (it is an ale yeast). The flavor of that beer is primarily yeast however, they use spices such as ginger and anise, seeds of paradise and others but the fruit like flavor is strictly yeast they do not use fruit.