Celebrating three decades of innovation and passion in the craft beer industry, Chris White shares his insights and love for the craft beer community. A Journey Through Time: 30 Years of Craft Beer Over the past 30 years, the craft beer industry has undergone remarkable changes. From humble beginnings with a handful of passionate brewers,…
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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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What Are The Improvements To Fermentation With Zinc? Zinc promotes proper fermentation speed, attenuation, yeast health at the end of fermentation, and yeast's ability to perform faster hop creep. It also brings a better uptake of diacetyl and less acetaldehyde production. Can Yeast Ferment Without Zinc? Yeast can ferment without optimal zinc, so it’s very…
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Note to readers: This is not about beer and health but more about the history and future of beer and how keeping the sugars in balance has advantages for many people. Creating a lighter beer with great flavor also has market advantages as the popularity of these styles continues to climb. Health and beer in…
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Brewzyme-D is a new White Labs product that’s designed to be added on the cold side. This ALDC enzyme reduces the flavor of diacetyl and makes more consistent fermentations in shorter times. It has a renewed interest right now because of dry-hop beers and hop creep. It was something that people liked for lager beers,…
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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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White Labs is entering its 30th year of business in 2025, and we can only thank our customers and dedicated team members for this longevity. We are proud to be part of the fermentation world and everyone involved who strive for greater flavor and performance in everything they create. We hope our experience, knowledge and…
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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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