Ben Saller, head brewer and cofounder of Burnt City Brewing in Chicago, has used kveik to ferment a range of styles. Here he explains its flexibility, while also keeping its traditional origins firmly in mind.
The world’s brewers have had a few years now to play with the unusual, high-performing, previously little-known heirloom yeasts from Norway. So, what have we learned about what they can do?
Lallemand's new found-in-nature yeast produces a gentle lactic acidity without Lactobacillus or other bacteria. We took it for a spin.
Here is Adam Robbings of Reuben’s Brews on the key elements of brewing great, high-gravity, hazy IPAs. Surprise: It doesn’t start with the hops.
Fully fermenting high-gravity beers is a challenge for any brewer. Perennial's Phil Wymore explains how they oxygenate their yeast starters as well as their worts, giving their big-beer fermentations a healthy start.
It may be brewing science, but it ain’t rocket science. You can brew a great lager faster than you think—but not too fast. Drew Beechum demystifies how it works.
On a hazelnut farm 45 minutes from Portland, Oregon, Wolves and People is taking its beer closer to the land, with yeast cultured on the farm, an estate barley program, farm-grown ingredients, and more.
For a price, automated cell counters can save valuable lab time otherwise spent peering into microscopes and counting manually.
Consider that you might be better served and produce better beer by choosing from a curated selection of go-to yeasts. Josh Weikert explains the how and why.
Doesn’t seem like that long ago that we could count the types of dry yeast available on two hands. However, recently, some new and unusual types of dry yeast have arrived to give brewers some versatility.