This BA Collab Hour webinar focuses on yeast propagation and slurry equipment systems, as well as quality concerns around these systems.Read More
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
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
As brewers restart brewing operations after prolonged shutdown, one of the first considerations will be procuring pitchable quantities of viable yeast. Read More
This seminar includes a brief history of Saccharomyces cerevisiae var. diastaticus, followed by an exploration of the impact on the modern brewing industry and an overview of detection methods from plating to PCR. Read More
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
Brewers are fully cognizant of the importance of providing sufficient nutrients to the brewing yeast to carry out fermentation. However brewers are not in the business of making yeast; they are in the business of making beer, cider and seltzer. …Read More
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 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.
Lars Marius Garshol has been central to understanding that the kveik yeast may ultimately be more disruptive to brewing than something like brut IPA.