Technology, Transparency, and Consumer Acceptance of Genetically Engineered Yeast
This panel brings diverse perspectives together to discuss topics related to the use of GE ingredients and processing aids by the brewing industry.Read More
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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.
This panel brings diverse perspectives together to discuss topics related to the use of GE ingredients and processing aids by the brewing industry.Read More
This seminar provides an outline of how to start and maintain a yeast propagation program at your brewery.Read More
Brewing both traditional Saccharomyces-driven (aka clean) beer and wild, mixed culture, or spontaneous (aka sour) beer in the same facility can be a daunting task. We’ve all heard the stories of rampant cross-contamination or unintentional sours at other breweries. We’ve …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
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
The best employee you will ever hire is yeast. However, keeping yeast content, happy, and working at its peak is a challenge for small brewers who usually utilize multiple yeast strains over intermittent periods. Matt Couch from Lazarus Brewing Company …Read More
This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Fermentation control is fundamental to brewing at any scale. Yeast health and concentration have a profound …Read More
PCR (polymerase chain reaction) is a valuable analytical tool that can be used to test for spoilage bacteria and wild yeast in the brewery. This technology is more affordable and user-friendly than ever, and can dramatically improve microbiological control and …Read More