Collections
View all collectionsFeatured Articles
View all articles-
Brewer's Ed
Know Your Yeast: Attenuation
Yeast will do what we want it to do, as long as we provide the right environment.
Cheers -
-
Brewer's Ed
Low- and No-Alcohol Beers: A Primer
Brewing NA beer doesn’t have to be a dry topic.Cheers
Featured Articles
View all articles-
R&D
Uncovering a Gene for Haze
The Omega Yeast R&D team has made an incredible discovery about the origins of haze.Cheers -
-
Featured Articles
View all articles-
Brewer's Ed
Thiols: Choose Your Own Adventure
Start at the beginning or skip to the end: the choice is yours!Cheers -
Community
New Zealand's Phenom Terroir
Lance and Laura came away with some rich perspective, and not just on thiols. New Zealand is a beautiful place. They sat down with us to talk about it.Cheers -
Featured Articles
View all articles-
R&D
Putting ALDC to the Test: Lager Edition
Three fermentations, two types of ALDC integration, like the Thunderdome but for lager.
Cheers -
R&D
Dialing in Phenolics by Blending POF- and POF+ Strains
Brewers asked us, “how do I make a banana-forward beer with less clove?” So we got to work.Cheers -
R&D
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
Featured Articles
View all articles-
Community
Behind Phantasm's Potent Precursor is Now Even More Potential
After nearly two years of ongoing collaboration on thiol research, Phantasm’s founder, Jos, talks curiosity, experimentation, discovery and new Liquid Phantasm.Cheers -
Community
Hurry up and Wait: Blackbird Does Craft Fast and Slow
Releasing multiple beers a week is exciting, rewarding (and awarding), but breakneck. Trialing new yeast strains, even when they help enable vision, or perfect finish or process, can also mean more changes downstream. That’s why Ian and Harmony of Blackbird tend to wait for their moment; but they’re used to patience, too.Cheers -
Community
NoDa’s Thiol-Boosted IPA ‘Big SLURP’ Wins Big at GABF
SLURP isn’t just a beer, but a project started at NoDa to best harness the use of thiol expression. It has since evolved into a means to make a more efficient juicy IPA.Cheers
Featured Articles
View all articles-
Community
It’s Probably Fermented
Brewing all that beer probably has you feeling a bit peckish — dive into the world of food fermentation.Cheers -
Top 10
View all articles-
R&D
Uncovering a Gene for Haze
The Omega Yeast R&D team has made an incredible discovery about the origins of haze.Cheers -
Brewer's Ed
Thiols: An Introduction
Imagine a world where hop flavors abound… thanks to yeast.Cheers -
Brewer's Ed
Know Your Yeast: Attenuation
Yeast will do what we want it to do, as long as we provide the right environment.
Cheers -
R&D
Tasting and Making Thiols
Laura Burns joined Lindsay Barr of DraughtLab at CBC 2023 to talk thiols, sensory, and split batch fermentations.Cheers -
R&D
Hop Creep: History and Puzzle Pieces
Learn what a guy with a mustache considered to be a “freshening” effect on beer.Cheers -
-
Recipes
Thiolized Cold IPA
What’s in a name? That which we call an IPA by any other name would smell as hoppy…Cheers -
R&D
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 -
Brewer's Ed
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.Cheers