Fermentis introduces SafBrew™ BR-8, the first dry Brett for secondary fermentation in bottles or casks
All the flavorful benefits of wild Brettanomyces, but with more control and reliability.
Rediscover the SafLager W-34/70
To help brewers choose the best yeast for their beers, we started a program called Make Your Choice (the MYC Program) a few years ago. The aim of the program…
Dried Yeast Strains … Now with More Variety
Doesn’t seem like that long ago that we could count the types of dry yeast available on two hands. However, recently, some new and unusual types of dry yeast have…
Kveik: The Ancient and Modern Way to Brew
It’s time to discover these Norwegian farmhouse yeasts that have been honed over centuries and really showcase what you can do with the original Norwegian farmhouse-brewing methods.
Brewing Contemporary Styles with Kveik Yeast
The speed and temperature flexibility of kveik yeasts make them attractive to commercial brewers, and many, like Daniel Cady of Mikkeller San Diego have begun experimenting with them across a…
Brooklyn Brewery’s Tips on Yeast Health
Yeast is absolutely critical to beer, which makes it critical to you as a homebrewer. On a basic level, yeast converts sugar to ethanol and CO2, but there is so…
How to Make a Yeast Starter
Sure, homebrewers make the wort, but it’s yeast that makes the beer. The process of converting wort into beer is a labor-intensive task for yeast, and it deserves all the…