Yeast Archives | Brewers Association
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Educational Publications

Engineering White Paper: Yeast Handling Systems

This white paper is an overview of yeast handling systems, including how to design the optimal environment by which yeast is propagated, stored and pitched.Read More

Kveik Yeast: From Farmhouse Obscurity to Craft Darling

In western Norway, farmhouse brewers do not buy yeast. Instead, they inherit it from their parents or grandparents, or simply get it from their neighbors. The yeast is repitched from batch to batch, seemingly endlessly. This is how brewers all …Read More

Industry Updates

Restarting Yeast After a Prolonged Shutdown

As brewers restart brewing operations after prolonged shutdown, one of the first considerations will be procuring pitchable quantities of viable yeast. Read More

Yeast Storage Solutions: Theory and Practice

Methods have been developed for potentially storing yeast for longer periods, which have been investigated by the team at Lazarus Brewing Company. Results of these investigations are shared and discussed in this presentation, as well as the theory behind storage …Read More

The New Brewer: International Brewing Issue

Brew Like a Farmer

In an excerpt from Historical Brewing Techniques: The Lost Art of Farmhouse Brewing, the author takes a closer look at the proper care and handling of kveik yeast.

The New Brewer: Raw Materials Issue

Beyond Brett

The modern brewing industry has barely scratched the surface of what is possible in the realm of fermenting organisms, as there is still much to be explored.

The New Brewer: Sales & Marketing Issue

On the Kveik Trail: The Yeast That’s Disrupting the Brewing World

Lars Marius Garshol has been central to understanding that the kveik yeast may ultimately be more disruptive to brewing than something like brut IPA.

Displaying results 1-10 of 48