the science of modern brewing

[an omega yeast project]

Profile

Kate Morse

Kate Morse

Kate received her PhD from UC-Berkeley in 2023 where she studied gene regulation in our old friend, budding yeast. She then joined the R&D team at Omega Yeast as a molecular biologist and bioinformatics scientist. Outside of the lab, Kate likes to spend her time running, knitting, cooking, and sampling fermented beverages made by our little buddies.

  • Phenolic vs diastatic cover 05
    Brewer's Ed

    Phenolic vs. Diastatic
    Though phenolic character and diastatic ability frequently appear together in brewing strains, they are not really connected at a genetic level. Take a look at which strains are just phenolic, which are phenolic and diastatic, and which are just diastatic. You might be surprised.

    Danielle Sommer

    Aug 26, 2025

      Cheers
  • Pof goes poof cover 03
    R&D

    Making POF Go Poof
    Omega Yeast’s R&D team gives phenolic strains’ fruity esters a tap take-over, making former Belgian and Hefeweizen strains into something clean and fruity, and a new tool for more modern styles.

    Danielle Sommer

    Jun 26, 2025

      Cheers

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