IMG 3616

Sensory Thresholds: Beyond the Numbers

All flavors have a threshold of detection, but we can take that information and make even better use of what those flavors mean to us.

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Laura Cover Image

What Does the Existence of a Hazy Gene Mean?

Omega Yeast’s R&D director, Laura Burns, decodes some of the science behind this new discovery and what it could all mean for brewers.
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Hops2

Harvesting Yeast in Dry-Hopped Beers

Dry hopping can be a major stressor for yeast, and pitching yeast from beers that have been dry hopped is a no-go. We have a few tips to get around that.
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Oy hzy1 wide webres

Uncovering a Gene for Haze

The Omega Yeast R&D team has made an incredible discovery about the origins of haze.
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Laura and Lindsay pouring samples prior to the talk. More than 800 samples were doled out to a packed room of curious brewers.

Tasting and Making Thiols

Laura Burns joined Lindsay Barr of DraughtLab at CBC 2023 to talk thiols, sensory, and split batch fermentations.
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Hazy beer - banner

Hazy IPA

A recipe for the new classic style.
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IMG 2139

Know Your Yeast: Attenuation

Yeast will do what we want it to do, as long as we provide the right environment.

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Aldc header image 3

Controlling Diacetyl with ALDC and Yeast Selection

A rundown on an enzyme that can help keep your beer clean.
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Collection

101

Join the conversation or simply jog your memory with this collection of intro-level articles.

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101

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Haze

Haze: it's definitely not a fad. We're diving into the science of how haze is formed, what makes it stick around, and how you can perfect your hazy beers.

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Haze

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Thiols

You know about esters and phenols. What do you know about thiols? Buckle in, it's time to get tropical.

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Thiols

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Experiments

We painstakingly alter just one variable at a time, over and over, so you don't have to.

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Experiments

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Interviews

Learning and growing together is a crucial component of the work we do. We hope this collection of brewer interviews brings you insight and inspiration.

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Interviews

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Fermented

Even brewers need to eat! So why not snack on some fermented foods while contemplating your next brew?

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Fermented

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  1. Oy hzy1 wide webres

    Uncovering a Gene for Haze

    The Omega Yeast R&D team has made an incredible discovery about the origins of haze.
      Cheers
  2. IMG 7765

    Thiols: An Introduction

    Imagine a world where hop flavors abound… thanks to yeast.
      Cheers
  3. Thiolager 1

    Thiolager

    This lager’s bursting with fruit flavor
      Cheers
  4. IMG 2139

    Know Your Yeast: Attenuation

    Yeast will do what we want it to do, as long as we provide the right environment.

      Cheers
  5. Laura and Lindsay pouring samples prior to the talk. More than 800 samples were doled out to a packed room of curious brewers.

    Tasting and Making Thiols

    Laura Burns joined Lindsay Barr of DraughtLab at CBC 2023 to talk thiols, sensory, and split batch fermentations.
      Cheers
  6. Sample Image 4

    Hop Creep: History and Puzzle Pieces

    Learn what a guy with a mustache considered to be a freshening” effect on beer.
      Cheers
  7. Hazy beer - banner

    Intro to Haze

    Modern brewing has embraced haze. How do we perfect it?
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  8. Cold IPA 1

    Thiolized Cold IPA

    What’s in a name? That which we call an IPA by any other name would smell as hoppy…
      Cheers
  9. IMG 3616

    Sensory Thresholds: Beyond the Numbers

    All flavors have a threshold of detection, but we can take that information and make even better use of what those flavors mean to us.

      Cheers
  10. Copy of 040918 Omega TR14772

    Olive Oil vs. Oxygen

    Using olive oil in place of oxygen could result in better shelf stability and lessened effects of oxygen-induced staling…but is it too good to be true?
      Cheers