The R&D director of the Chicago-based yeast purveyors combines her brewhouse experience with years of lab work in yeast genetics to help brewers understand how yeast does—and doesn’t—create stable haze.
Russian River cofounder and brewmaster Vinnie Cilurzo explains how choosing the right yeast and ensuring a healthy fermentation can help you reduce the risk of hop creep.
The labs have been busy developing new critters for us to corral. Here are few recent releases worth trying at home.
In rural Flemish Brabant, Antidoot Wilde Fermenten’s house mixed culture includes various wild yeasts they have captured over the years. Here, Tom Jacobs offers tips for success in wrangling your own local strains.
From tank geometry to hydrostatic pressure, Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the advantages of traditional open-top fermentation—and why their yeast love it too.
Yvan De Baets, cofounder and head brewer at the Brasserie de la Senne in Brussels, has been researching (and brewing) saison for more than two decades. He has argued that “yeast is the biggest myth about saison.” We asked him to elaborate.
Saison is a dynamic creature—ever-evolving, open to interpretation, and grounded in a myth that is basically true. It chafes at hermetically sealed definitions and style guidelines. Plot twist: You get to write its next chapter.
Yeast love to eat sugar, and a sugar wash has it—but unlike wort, it doesn’t have the nutrients that yeast need to grow. In this video tip, Chris Colby walks us through the necessary additions as well as the options on what yeast strain to use.
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?