Top Crop – The Science of Modern Brewing

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

Now there’s no reason not to dial in your processes.

Brewing NA beer doesn’t have to be a dry topic.

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

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

Some information and advice to keep your hazies hazy.

Start at the beginning or skip to the end: the choice is yours!

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.

Thiolized sour beer + wine grape skins = success.

Three fermentations, two types of ALDC integration, like the Thunderdome but for lager.

Brewers asked us, ​“how do I make a banana-forward beer with less clove?” So we got to work.

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?

After nearly two years of ongoing collaboration on thiol research, Phantasm’s founder, Jos, talks curiosity, experimentation, discovery and new Liquid Phantasm.

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.

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.

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

Round up your veggies! It’s time to get pickling.