Experiments

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?

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.

Omega Yeast can remove yeast-determined haze potential from a haze-positive strain at the gene level. Check out how Cincinnati’s Rhinegeist Brewery and Omega Yeast partnered to present experimental info on this topic for the 2024 Ohio Guild Craft Brewers Conference.

Check out results in haze and clarity with two new categories of yeast strains (and how dry hop timing affects things). It may give you some great ideas on how to manage haze outcomes better in your brews.

Yeast-derived haze can be substantial. How much has a lot to do with interaction with dry hopping. Here, see the surprising clarifying effect of an early-fermentation dry hop in a double dry hop scenario.

Hop compounds are involved in yeast-determined haze, but they also contribute to haze independently. This graph shows evidence that hops have their own haze-determining factor.

We tested whether a carbon dioxide blanket makes a difference in the production of kettle sours.

…and if so, does it matter?

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?

Even traditional styles can have a little fun and take a turn toward the strange. Come to the dark side…

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