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Brewer's EdDitching Diastaticus
Omega Yeast’s researchers can make diastatic strains non-diastatic. That means there are now a couple of ways to avoid the risks those strains posed, while keeping more of what you love about saison.1 Cheers
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Brewer's Ed
Vol. 2: What's in Your Toolkit?
Incisive new strains can deliver something novel, or they can make something that already exists even better. In this series of articles, we look at modern strains through the lens of ‘new’ or ‘improved,’ deliver helpful takes on some yeast fundamentals (like esters, attenuation, and more), and finish with some juicy research: a new technology giving greater command of clarity and haze. Top Crop’s annual newsprint edition is available online or in print.9 Cheers -
Brewer's Ed
How Low Can You Go? An Overview of NAB/LAB beer
You can remove the alcohol, avoid making it in the first place, or… a secret third option.14 Cheers -
Brewer's Ed
Harvesting and Repitching Yeast
Getting the most out of your yeast, one generation at a time.
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Brewer's Ed
Sensory Thresholds: Beyond the Numbers
All flavors have a threshold of detection, but we can take that information and make even better use of what those flavors mean to us.
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R&D
Uncovering a Gene for Haze
The Omega Yeast R&D team has made an incredible discovery about the origins of haze.105 Cheers -
R&D
Tasting and Making Thiols
Laura Burns joined Lindsay Barr of DraughtLab at CBC 2023 to talk thiols, sensory, and split batch fermentations.46 Cheers -
