Dexter Stevens

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

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

Dry hopping can be a major stressor for yeast, and pitching yeast from beers that have been dry hopped is a no-go. We have a few tips to get around that.

Laura Burns joined Lindsay Barr of DraughtLab at CBC 2023 to talk thiols, sensory, and split batch fermentations.

No need to consult the magic 8‑ball: the outlook is definitely hazy.

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

Some information and advice to keep your hazies hazy.

A rundown on an enzyme that can help keep your beer clean.

A quick runthrough on everybody’s favorite (or perhaps most feared) VDK.