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Yeast propagation and management are essential for a successful and stable fermentation. The resources in this section will help you care for, harvest and store yeast in your brewery.
For the July/August 2026 The New Brewer, we present our annual Technical Brewing issue. The issue focuses on yeast, with features covering the future of yeast and fermentation; yeast nutrition; and the science of repitching. We also provide a comprehensive contract brewing guide; discuss burnout in craft breweries; and take a closer look at Gen Z’s beverage alcohol trends. Read More
This issue is brought to you by Country Malt Group
This session explores how breweries can strategically manage yeast as a financial asset to improve beer quality and significantly reduce production costs through optimized fermentation practices, monitoring, and repitching techniques.Read More
This research demonstrates the potential of machine learning in fermentation optimization and product design, while reinforcing the critical role of sensory evaluation in understanding beer flavor.Read More
This session examines how wort-derived amino acids, nitrogen levels, and zinc availability shape yeast metabolism and flavor outcomes, offering practical tools to monitor and adjust nutrient inputs.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
Download this cheat sheet on detecting and managing phenolic off flavors by the Brewers Association Quality Subcommittee.Read More
Download this cheat sheet on detecting and managing acetaldehyde by the Brewers Association Quality Subcommittee.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
This video outlines the ASBC Methods of Analysis to determine yeast cell concentration by using a hemocytometer and a microscope.
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