Shana Solarte

Using technique to improve clarity in your beers.

Understanding when and why to mix it up.

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?

Since healthy yeast’s role in stable haze formation is a new concept, a lot of mysterious haze outcomes experienced by brewers can be helped via understanding yeast.

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

Don’t use a hammer if what you really need is a spoon…

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

Getting funky with our good pal Brett.

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

Take advantage of fast-acting Lacto cultures to bring a little acid to the party.

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.

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