Rochefort 6

Yeast: very simple and busy organisms, but they should not to be characterized as anonymous drones. All yeasts have a unique  flavor profile, but some  are more distinctive than others. Rochefort's house yeast is a good example, some characteristics from this strain are apparent across the Rochefort family of beers (6, 8, and 10). They all share a unique pear ester and an unusual mouthfeel. The yeast leaves a phantom, saccharine-like sweetness that is not from residual sugars. Rochfort's attenuation is high (83% for the 6, according to the excellent and  authoritative book "Brew Like A Monk").  Part of the magic is Rochfort's private water  supply and  Monk-Rock-Magic, but we have been able to reproduce some of Rochfort's flavor at home by fermenting with the same yest strain: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=130
Cheers to all single (and multi-) celled miracles  !