I understand what you're saying Geoff but I'm not completely convinced. If the yeast cultures are kept alive then there is the additional benefit of bacterially cleansing one's insides out also. It's a risky business I realise but someone's got to do it
My judgement might be coloured (and not just my judgement actually
) by the fact that I'm sitting here with a more than acceptable Trappistes Rochefort 8° (9.2% vol) served at workshop temperature
