Two pros share insights into their gold medal–winning beers: an international-style pilsner brewed on a single-infusion, two-vessel system, and a cold IPA with a “cool pool,” dry-hopped during active fermentation.
These cool customers have co-evolved with us as brewers and drinkers, traveling and prospering while producing some of the world’s most popular beers. Behind these yeast strains and their important differences, there is a unique genetic story.
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Brewing beer just got a lot more interesting. Consider this fresh, Thiolized approach to recipe design from Omega Yeast.
The sensory experience of beers rich in thiols suggests that much more could be done with them, even with simpler recipes and basic ingredients. Laura Burns, R&D director of Omega Yeast, explains the potential.
Laura Burns, R&D director of Omega Yeast, explains how mash-hopping makes more thiol precursors available to biotransformation—and how malt itself can be a rich source of those precursors—so that even very simple beers can have exotic aromas.
Biotransformation is an expansive, complex process. Laura Burns, R&D director of Omega Yeast, puts the topic into context, raising questions about the conventional wisdom and zooming in on certain precursors that exist in beer’s ingredients.
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Tracking what’s happening inside your fermentors in real time is the best way to know when you have an issue with your yeast, what’s causing it, and how to fix it—ideally, without losing beer. These data curves help demonstrate how.
“We had the idea that what’s lacking somehow today is this stubbornness, to stick to something—and to create something distinct in that way,” says Tom Jacobs. “For us, we want to do something that lasts.”
The diversity and creativity of the beers that come out of this small country are justifiably famous, yet often it’s the wilder side that draws all the attention. Let’s renew our friendship with the foundational ales that first put Belgium on the beer map.
Live Oak founder Chip McElroy and head brewer Dusan Kwiatkowski discuss the strains they use for their traditional lagers—and how they’re testing different Saaz-type strains for use in their Czech-style pilsner.