Shana Solarte

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.

Don’t worry, we think all the beers you brew are extra special.

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.

Thiolized sour beer + wine grape skins = success.

Continued experimentation leads to insight — read the latest findings.

Brewing NA beer doesn’t have to be a dry topic.

Eight teams enter. One team wins.