Danielle Sommer

Omega Yeast’s R&D director, Laura Burns, decodes some of the science behind this hot new discovery and what it could all mean for brewers.

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

A brewing-themed crossword puzzle. Scroll past the image to find the fillable grid below.

Bianca uses yeast strains’ morphologies and phenotypes to create detailed portraits

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.

Juicy Bits has been described as the beer that launched a thousand hazies; WeldWerks, the house of haze. Thiolized yeast is now part of their juicy toolkit.

Beau Warren is something of a futurist when it comes to beer and brewing.

Doug Clark, head brewer at Tampa Bay Brewing’s Innovations Pub in Ybor talks styles and the vision behind what he’s up to. It’s all about introducing customers to something new.

We talk with head brewer Jonathan Moxey about his approach to beer, a case for nuance, and where it all shows up in his team’s diverse, thoughtful and unabating recipe development.

Beer is arguably the most versatile brew in terms of raw ingredients. Elder Pine’s recent work continues to bridge their farm and forest brewery with surrounding wine country.

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.