Yeast

Harvesting yeast saves cost and ensures consistency—but only when done right. Learn the equipment, sanitation steps, and timing that turn slurry into usable, healthy yeast for repitching.

Harvesting yeast can cut costs quickly—but how many times can you reuse it before quality suffers? Here’s what experienced brewers actually watch for.

The cofounders of this small central California brewery have intentionally limited their scope to lager—but that doesn’t mean they sacrifice breadth or experimentation, as they tinker with everything from traditional styles to hazy pale lager.

Maltose-negative yeast strains aren’t all the same. Most nonalcoholic yeast strains are undomesticated and lack the traits that brewers over the centuries have selected for. Learn how Berkeley Yeast’s strains are different.

Fermentation has been around for billions of years, but only recently did a new type emerge—lager fermentation, conducted by an organism that didn’t exist for much of Earth’s history. Here is its story... starting from the very, very beginning.

Innovation in the fermentation space shows no sign of slowing, as today’s yeast suppliers continue to expand the brewing world’s access to novel and functional yeast varieties—and delivered in better shape than ever before. Here’s a handful of yeast-related developments piquing our interest.

How does yeast-derived ALDC compare to purified ALDC enzyme in reducing diacetyl? To test various conditions, Berkeley Yeast designed a recipe that would result in high diacetyl after dry hopping. Here are the results of their testing.

The team at Peaceful Side in Maryville, Tennessee, shares the process behind the Blackberry Farm Classic Saison—including how they work with a notorious finicky yeast strain.

As independent brewers worldwide follow their own paths of lager rediscovery, it’s worth taking a closer look at where it all started—the keller—and the rustic tradition we know as kellerbier.

Former Kona and Cellarmaker brewmasters have created the following guide to give you an advantage in a booming NA market.

Neutrality has long been a goal of lager fermentation, but some brewers are taking steps to coax more character from their yeast. From strain selection to variable pressure and temperature, here’s how they’re adding complexity, flavor, and nuance to today’s craft lagers.

As NA beers grow as a category, specialized yeasts can be an accessible way for smaller breweries to jump into the fray. But which strain should you try first? Recent research aims to help you narrow it down.

As demand grows for nonalcoholic craft beer, brewers and manufacturers are answering the call with a new wave of innovations—and the results have never tasted better.

Steve Parker, cofounder and head brewer of Fidens in Albany, New York, reveals their preferred yeast strain and what it contributes to their IPAs—including the right balance of hop and yeast expression, a slight acidity, and a stable haze.

As it always does, the recent Craft Brewers Conference offered glimpses of where brewing may be going, whatever your scale. From terpenes to Dynaboost to new yeast strains, here are a few finds from the trade-show floor have us excited about what’s next.

One of the world’s most respected brewers of dry, rustic farmhouse ales, Daniel Thiriez of Brasserie Thiriez, shares the story of his brewery, his yeast, and their place in the small northern French town of Esquelbecq. As told to Ryan Pachmayer.

Unlock the secrets of successful fermentation through new and simplified approaches to yeast nutrition, enzymes, and more, with techniques outlined by Chris White, founder of White Labs, Garrison Fratoni, head brewer for Russian River, and Julian Shrago, brewmaster for Beachwood.

The wider world has known about sahti for a few decades now, but many attempts to brew it have little to do with the real thing. For those who want to make something much closer to the Finnish farmhouse tradition, Mika Laitinen explains the basics.

Modified yeast strains and products such as Phantasm have unlocked the massive aromatic and flavor potential of thiols. Now, brewers are learning how best to tame that power in service of balance and nuance.

Brewers don’t make beer, yeast do—but they also make a lot more yeast. Here’s a look at some of the specialized gear that brewers use to propagate and ensure consistent pitches from batch to batch.