Loving Lacto
There’s more than one way to get lactic acidity in beer. Let’s get brighter about Lactobacillus.
Dialing in Sourness: pH vs TA
Spunding 101
A good head on a beer’s shoulders isn’t just pretty. Foam (and the carbonation that kicks it off) serves up the bouquet. It affects appearance and mouthfeel, too. Most beers are force carbonated, but capturing CO₂ through spunding can lead to a finer foam.
Dry-Hopped Rice Lager with Natural Carbonation
How Does ALDC Stop Diacetyl from Forming?
Thiols: Choose Your Own Adventure
Understanding Cell Counting
How Low Can You Go? An Overview of NAB/LAB beer
Harvesting and Repitching Yeast
Getting the most out of your yeast, one generation at a time.
The Haze Complex
Malt, yeast and hops all have important roles to play in different, cumulative sources of haze. Leaning on haze that forms in one way rather than another could make your beercraft significantly easier. It matters where the haze is coming from if you want to control it.
How Yeast Affects Flavor
History plays a major role in beer style formation, but yeast predates all brewers and consumers.
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ExperimentsExperiment: Identical Brews with the Haze Gene Present or Absent
A more perfect system never existed for testing haze and flavor, thanks to the discovery of yeast’s hazy gene. In two brews differing only by the presence or absence of yeast-determined haze, blind tasters couldn’t pinpoint which was which. That begs the question, does haze contribute to flavor?
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R&D
Experiment: Knocking Out Diacetyl Before it Starts
Three fermentations, two types of ALDC integration. Like the Thunderdome but for lager.
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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
Featured Articles
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Brewer's Ed
Thiols: Choose Your Own Adventure
Start at the beginning or skip to the end: the choice is yours!Cheers -
Brewer's Ed
Best Practices for Brewing with Thiolized® Yeast
Continued experimentation leads to insight — read the latest findings.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
Featured Articles
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Brewer's Ed
How Does ALDC Stop Diacetyl from Forming?
When yeast leaves some of its discarded things around, it tends to pick up after itself (well, with a little encouragement). Then again, sometimes it just has too much on its plate. That’s where ALDC comes in. ALDC is like the Marie Kondo of diacetyl. It gets rid of what will later become a mess before it even starts. And it can be even more effective when yeast are enabled to produce it.Cheers -
Brewer's Ed
Diacetyl and Hop Creep
A quick runthrough on everybody’s favorite (or perhaps most feared) VDK.Cheers -
Brewer's Ed
Controlling Diacetyl with ALDC and Yeast Selection
A rundown on an enzyme that can help keep your beer clean.Cheers
Featured Articles
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Brewer's Ed
Spunding 101
A good head on a beer’s shoulders isn’t just pretty. Foam (and the carbonation that kicks it off) serves up the bouquet. It affects appearance and mouthfeel, too. Most beers are force carbonated, but capturing CO₂ through spunding can lead to a finer foam.
Cheers -
Brewer's Ed
Ditching Diastaticus
Omega Yeast’s researchers can make diastatic strains non-diastatic. That means there are now a couple of ways to avoid the risks those strains posed, while keeping more of what you love about saison.Cheers -
Brewer's Ed
The Bloated Homebrew Pack
You might be someone who avoids a bloated pack, but once it’s discounted, maybe it starts to look pretty good. Should you go for it? Why are some of us even suspicious of a swollen pack in the first place?Cheers
Featured Articles
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Brewer's Ed
The Haze Complex
Malt, yeast and hops all have important roles to play in different, cumulative sources of haze. Leaning on haze that forms in one way rather than another could make your beercraft significantly easier. It matters where the haze is coming from if you want to control it.
Cheers -
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Community
Liquid Phantasm, Exportable Terroir and the No. 8 Wire Approach
After nearly two years of ongoing collaboration on thiol research, Phantasm’s founder, Jos, talks curiosity, experimentation, discovery and new Liquid Phantasm.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 -
Recipes
Mega Omega Hazy DIPA
WeldWerks and Omega Yeast’s collab DIPA: when haze royalty meets Helio Gazer’s intense thiol potential, the results are Mega.Cheers
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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
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R&DUncovering a Gene for Haze
The Omega Yeast R&D team has made an incredible discovery about the origins of haze.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 -
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Brewer's Ed
Thiols: An Introduction
Imagine a world where hop flavors abound… thanks to yeast.Cheers -
Experiments
Dialing in Sourness: pH vs TA
Measuring pH is important, but perhaps it doesn’t tell the whole story.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 -
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Brewer's Ed
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
