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…

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…