How can you get the most value from your yeast? Reusing yeast is a smart way to lower ingredient costs, streamline your production schedule, and enhance beer quality. But making the most of your yeast starts with asking the right questions. From pitch to performance, here are some key considerations and practical tips to help…
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In the final part of our series, We explore How Yeast & Fermentation interact with other ingredients Different ways to establish brand identity through sensory We will develop a comprehensive vocabulary and the ability to clearly communicate fermentation profiles to staff and customers alike In this three part series, feel free to download our slides…
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Many Flavors of Fermentation Series - Part 1 In part 2 of this technical series, we will expand on how to communicate the many flavor of fermentation by exploring ways to describe yeast-influenced flavor/aroma compounds & ways we can influence common off-flavors such as acetaldehyde, diacetyl, and sulfur. Many Flavors of Fermentation Video Playlist Many…
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The ability to effectively communicate fermentation attributes is crucial in the business of brewing. Through this technical series we want to expand on how to communicate the many flavor of fermentation by: Exploring ways to describe yeast-influenced flavor/aroma compounds Learning how yeast can manipulate other ingredients Different ways to establish brand identity through sensory We…
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Located in downtown San Diego. East Village Brewing Company is an independent brewery committed to wholesome ingredients, sustainability, and community. They believe in the old adage “you are what you eat”. Beer is food, so it is imperative that we only source the highest quality and most wholesome ingredients. From years of experience and trialing…
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WHAT IS THE GRODZISKIE STYLE-BEER? We are excited to be part of the revival of the iconic Grodziskie style, a 100% smoked wheat ale in the sessionable 2.5-3.3% ABV range, that defines Poland’s rich brewing heritage, with a yeast blend collected from the original Grodziskie brewery straight from the revived Grodzisk Brewery in the city…
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Beloved for their clean, crisp, and ultra-drinkable profiles, lagers are the most widely brewed beer in the world. Craft your best lager with these six tips from the pitch! 1. Pitch Rate Matters Industry Standard is 1.5 - 2 million cells/mL/°Plato This refers to the rate of cells needed for repitching after harvesting yeast from…
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The pH scale, that fundamental guide in brewing, was crafted in 1909 by S.P.L. Sørensen. He devised a method for determining the acidity or alkalinity of solutions on a scale from 0 to 14. His ingenious creation unveiled the significance of pH in biochemical reactions, particularly those brewing relies on. But what is pH? In…
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Non-Alcoholic and Low Alcohol Beer Non-alcoholic beer has been popular internationally for quite some time. More recently, the popularity of these beverages in the US has increased. This category spans beers ranging from <0.5% to about 2.5% ABV. Several methods are used to produce these methods. Not all of them are applicable to the craft…
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Tropical flavors. Fruit bomb beers. Unlocking bound thiols. These are buzz phrases often tossed around whenever the topic turns to biotransformation. In reality, the biotransformation of hop compounds by yeast strains in beer is a fascinating and multifaceted process embraced with great excitement and enthusiasm. Brewers are right to be intrigued, given the clear potential…
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WHAT IS THE GRODZISKIE STYLE BEER? We are excited to be part of the revival of the iconic Grodziskie style, a 100% smoked wheat ale in the sessionable 2.5-3.3% ABV range, that defines Poland’s rich brewing heritage, with a yeast blend collected from the original Grodziskie brewery straight from the revived Grodzisk Brewery in the…
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Introduction to Acetaldehyde Acetaldehyde is a natural byproduct of yeast fermentation and a precursor compound to alcohol. It is an “off-flavor” known to have the aroma and taste of green apple or pumpkin rind. It can be commonly referred to as “green” beer or unfinished beer. Factors influencing the acetaldehyde levels in beer are yeast…
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