Pear Esters-How to get them?

[bergerandfries]

I emailed Jamil on this...

I'm trying to find or create a recipe in the style of
Orval, and I really got the pear esters in the flavor
of the beer. What are your thoughts on how to create
those pear esters (malts required by yeast to create
the esters? type of yeast needed? fermentation
temperature profiles to maximize the esters?)

I've had great success with Wyeast Weinstephan Hefe
yeast and banana/clove esters with pitching the wort
colder at 55F and letting it slowly warm up to 65-70F,
so I'm hoping it might be as straightforward as that
to make those pear esters.

Sorry if the board has answered this before or if it's posted
somewhere obvious. Also, if you're aware of a book
this information might be found, I'm happy to let you
point me in the right direction.

[skipper]

From what I have read, Orval use Brettanomyces in addition to their normal yeast. Maybe that is what is throwing the Pear type esters? Then again, it could be one of the 10 reputed strains of yeast they use.

Some interesting information here

[DannyW]

I usually pick up pear in English ales. I don't know the source - could be the yeast or maybe the hops. I've noticed it more with Wyeast 1098 and WLP005 than I have with Wyeast 1028.

Orval uses Styrian Golding hops, IIRC; how similar are they to Kent Goldings? Maybe at a certain amount of age those hops fade from floral to fruity (including pear?) before fading under the onslaught of brett?