Laura Burns

Know when to take the counts and what to do with that information.

You can remove the alcohol, avoid making it in the first place, or… a secret third option.

History plays a major role in beer style formation, but yeast predates all brewers and consumers.

The relentless pursuit of understanding the mechanics of haze marches on.

Reflecting on what we knew, what we know, and what we’re looking for next.

Getting the most out of your yeast, one generation at a time.

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.

Three fermentations, two types of ALDC integration, like the Thunderdome but for lager.

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

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.

A recipe for the new classic style.

Continued experimentation leads to insight — read the latest findings.