Yeast isn't just an ingredient Yeast is a living, flavor-producing powerhouse of an organism. What other ingredients are still thrivin’ and dividin’ when it comes time to brew another beer? And because of this, brewers are afforded a massive opportunity to be their own propagators. Keep that culture healthy and viable; it will reward you…
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What's Next for Yeast & Fermentation? For centuries, yeast was the unseen force behind beer, quietly converting sugars into alcohol without fully revealing its role. That changed in the 19th century when Louis Pasteur identified yeast as a living organism responsible for fermentation, transforming brewing from tradition into science. Shortly after, Emil Christian Hansen at…
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In modern brewing, the vast majority of beers are fermented using a narrow selection of highly domesticated industrial yeast monocultures. However, recent genetic research has unlocked historical yeast populations preserved for centuries by farmhouse brewers in Northern and Eastern Europe. A prominent result of this research is WLP079 Suava Ale Yeast (referenced in early developmental…
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Quality assurance and quality control go a long way toward making your brewhouse more efficient. Brew Lab Data can be used to: Maintain Beer Consistency Detect a Problem Troubleshoot Test & Analyze New Variables and Ingredients Improve Yeast Health & Fermentation Lower Costs & Improve Efficiency Cervecería Insurgente from Tijuana, Mexico, is a prime example…
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Professional brewers are natural problem-solvers. Every brew day presents dozens of small decisions, grain bill adjustments, hop timing, tank scheduling, fermentation temperatures. Most of those decisions are based on experience, observation, and one simple question: “What variables actually matter here?” When it comes to fermentation, the breweries that produce the most consistent beer don’t just…
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Pitching yeast requires accurate measurements in order to quantify how many yeast cells are introduced into a batch for fermentation. This is commonly referred to as the pitch rate. A pitch rate should be treated as any other type of ingredient measurement; i.e. grist percentages, hop additions, water volumes. Accurate rates are key for consistent…
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ModiGen™D: Yeast,engineered to be smarter. Throughout the last year, White Labs and The Yeast Bay worked together to design, build, and validate a new set of bioengineered yeast strains. We set out to engineer our most popular yeast cultures to eliminate one of the most notable off-flavors in brewing: diacetyl. Considered an off-flavor in practically…
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TLDR: Why This Matters for Brewers Longest shelf life available for liquid yeast PurePitch Next Generation allows you to buy and store yeast longer, reducing the need for tight brew-day timing. This makes planning easier and lets you order yeast for multiple batches at once, saving on shipping costs. Consistently higher yeast quality The improved…
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Welcome to 2026! With a new year comes planning and scheduling; dialing in core beers, building out experimental releases, and mapping out fermentation capacity. One of the biggest levers brewers have is yeast selection, not just for flavor, but for fermentation, speed, consistency and tank utilization. PurePitch Next Generation technology. The only packaging designed specifically…
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When most brewers talk about IPAs, the spotlight almost always lands on hops. New varieties, new products, and new combinations. It's easy to get caught up in the hop arms race. But here’s the truth that every experienced brewer eventually learns: You can’t brew a world-class IPA without world-class fermentation. Yeast doesn’t just “make alcohol”…
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Yeast health is critically important for building a successful brewing operation. It not only supports consistent, high-quality beer production, but also drives financial performance through shorter tank residency times, fewer off-target batches, and increased generational re-pitching of yeast cultures. We will explore what yeast health actually means, how to monitor it, and the key fermentation…
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Temperature is one of the three key cold-side variables, along with pitch rate and dissolved oxygen, that brewers can control to influence fermentation performance and flavor. We’ll break down how temperature impacts yeast activity from knockout through the end of fermentation, and how dialing it in leads to consistent, predictable results. Knockout Take your yeast…
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