Brewing Science

Posts on brewing science

Lactic Yeast Throwdown

March 19, 2021March 19, 2021 Bryan 6 Comments GMO, lachancea, quick sours, recipe, tasting notes

Lactic Yeast throwdown! A side-by-side comparison of Lallemands Sourvisiae and Philly Sour lactic acid producing yeasts.

Brewing Science Zymurgy

Diving Deep In To Sourvisiae

February 19, 2021February 21, 2021 Bryan 13 Comments GMO, kettle sours, yeast

A deep dive into Lallemand’s Sourvisiae yeast: how it was made, addressing a few myths, and a look at how it behaves in the brewhouse.

Brewing Science Zymurgy

Philly Sour on Milk The Funk “The Podcast”

February 15, 2021February 28, 2021 Bryan 0 Comments lachancea, podcast, sour beer

On Saturday I was a last minute guest on Milk The Funk “The Podcast” where we talked about my work on Philly Sour.

Brewing Science Zymurgy

Diving Deep In To Philly Sour

February 12, 2021February 15, 2021 Bryan 34 Comments kettle sours, lachancea, philly sour, repitching, sour beer, wild yeast

A deep dive into the Philly Sour yeast, looking at its fermentation profile, how to repitch it successfully, and other factors affecting the character of the resulting beer.

Brewing Science Zymurgy

The (Not So Great) Lachancea Patent

December 8, 2020December 8, 2020 Bryan 5 Comments ITS, lachancea, patent

An in-depth look into whether an attempt to patent a “unique” Lachancea species for brewing is legitimate or not. Warning: science follows.

Brewing Science Rapid Sours Sour & Wild

Probiotic Beer?

November 22, 2020December 17, 2020 Bryan 1 Comment lactobacillus, probiotics, quick sours

Probiotics are often used for making quick-sours. Is there an added advantage of using a probiotic strain? Are there downsides? And is the beer itself probiotic afterwards?

Brewing Science

µBrews Bonus Episode

September 5, 2020September 5, 2020 Bryan 0 Comments hemocytometer, microscope, microscopy

Bonus Episode! Learn how to quickly and (semi) automatically do yeast counts.

Brewing Science Fact or Fiction?

Fact or Fiction Part VI – Nitrosamines in Beer.

July 7, 2020July 7, 2020 Bryan 5 Comments Bacillus coagulans, brewing issues, contamination, Escherichia blattae, Nitrosamines, Obesumbacterium Proteus

In this article I discuss the formation of nitrosamines during fermentation, the risk presented by these compounds, and what we as brewers can do to eliminate them.