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…

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…

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…