Many Flavors of Fermentation Series - Part 1 In part 2 of this technical series, we will expand on how to communicate the many flavor of fermentation by exploring ways to describe yeast-influenced flavor/aroma compounds & ways we can influence common off-flavors such as acetaldehyde, diacetyl, and sulfur. Many Flavors of Fermentation Video Playlist Many…
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The ability to effectively communicate fermentation attributes is crucial in the business of brewing. Through this technical series we want to expand on how to communicate the many flavor of fermentation by: Exploring ways to describe yeast-influenced flavor/aroma compounds Learning how yeast can manipulate other ingredients Different ways to establish brand identity through sensory We…
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Located in downtown San Diego. East Village Brewing Company is an independent brewery committed to wholesome ingredients, sustainability, and community. They believe in the old adage “you are what you eat”. Beer is food, so it is imperative that we only source the highest quality and most wholesome ingredients. From years of experience and trialing…
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Chris White, CEO of White Labs Inc., shares his insights on the 2025 Craft Brewers Conference (CBC) held in Indianapolis, IN. He discusses Indianapolis' history, what he has seen happen in the craft beer industry since the late 1990s, the importance of quality and cost-effectiveness of reusing yeast, how beer flavor impacts drinkability, and the…
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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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