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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Top Crop Newspaper

A First Edition

In honor of the Craft Brewers Conference, we published a first edition of Top Crop in print. Check out this beautifully styled collection. It reads well over coffee and pancakes.
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9 C970 DF2 8 C38 4510 9410 0757 EC5 B3943

Haze: Misconceptions

No need to consult the magic 8‑ball: the outlook is definitely hazy.
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Brewhouse tori

Best Practices for Brewing with Thiolized Yeast

Continued experimentation leads to insight — read the latest findings.
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Queenstown Hill Lance NZ

New Zealand's Phenom Terroir

Lance and Laura came away with some rich perspective, even beyond thiols, from the experience. New Zealand is a beautiful place. They sat down with us to talk about it.
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P1170695 copy

Kettle Sour with Phantasm

Thiolized sour beer + wine grape skins = success.
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Lemons

Dialing in Sourness: pH vs TA

Measuring pH is important, but perhaps it doesn’t tell the whole story.
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Collection

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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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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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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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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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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Lab

We thrive in the lab, and we think you should, too.

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Lab

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  1. IMG 7765

    Thiols: An Introduction

    Imagine a world where hop flavors abound… thanks to yeast.
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  2. Sample Image 4

    Hop Creep: History and Puzzle Pieces

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

    Intro to Haze

    Modern brewing has embraced haze. How do we perfect it?
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  4. Thiolager 1

    Thiolager

    This lager’s bursting with fruit flavor
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  5. 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?
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  6. Starters - all supplies

    Starters 101: Ale and Lager Yeast

    One of the best ways to increase yeast count or revive old yeast is to make a starter — here’s how you do it at home.
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  7. Homebrewers3

    Is Your Pitch Rate Calculator Lying to You?

    …and if so, does it matter?
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  8. DDH Kvass in mason jar

    Double Dry-Hopped Kvass

    The butcher, the baker, the double dry-hopped beer maker… stop me if you’ve heard this one.
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  9. Tori FF01 Jars

    It’s Probably Fermented

    Brewing all that beer probably has you feeling a bit peckish — dive into the world of food fermentation.
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  10. 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…
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