Podcast appearances and mentions of lance shaner

Lance from Omega joins us once more to discuss some fascinating research that they have been conducting into the mysteries of haze in beer and how yeasts and other ingredients interact to affect this characteristic. Strap in because this one … Episode 74 – Lance Shaner from Omega Yeast Pt2 Read More »

A deep dive into yeast geekery with Lance Shaner owner of Omega Yeast

This week, Dr. Lance Shaner, founder/owner of Omega Yeast, sits down with Cade to chat about how olive can be used to replace oxygenation prior to pitching yeast.   The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Top Crop Blog Post: Olive Oil vs. Oxygen

First up this week on The Beer Hour we're speaking with Jordan Weisberg, Head Brewer and Co-Owner of Point Ybel Brewing out of Fort Myers, Florida. He'll take us through the Brewery's beginnings and how they found success, and especially what community means to them as they recover from Hurricane Ian.  To donate and help out those recovering from Hurricane Ian in the Southwest Florida area, visit leecountystrong.com or go to https://communitycooperative.com/home/leecountystrong/  Then the brains behind Omega Yeast join the show! Lance Shaner and Mark Schwarz explain what yeast is, its role in the brewing process, and the innovative ways they're trying to create the yeast of the future.  How many generations are there in a typical yeast batch? How does yeast affect the flavor of beer? How does one even become an expert in yeast cultivation? Listen in and find out!

CRAFT BEER PODCAST INFO: When reading the Reinheitsgebot, the original writing did not have yeast stated, but it was implied as a fixture of the brewing process as it was commonly transferred from one batch to the next. Lance sat down with us to discuss his long schooling history in microbiology and law, but helped us understand the importance of Yeast, the decisions made by homebrewers and big batch brewers, and helps us understand the subtle differences you may not notice before. Sponsors: North Center Brewing - https://northcenterbrewing.com/ Zetouna Liquor - https://www.facebook.com/Zetouna-Liquor-Fine-Wine-Cigars-146021445420374/ Burning Foot Beer Festival - https://burningfoot.beer/ Join The Michigan Beer Discord - https://discord.gg/vEEDyzwdjT Download the MI Beer Map - http://www.mibeermap.com Subscribe to Better on Draft - https://plnk.to/BOD Spotify - https://open.spotify.com/show/6AlzP1BH0iykayF856bGRc?si=xXZzdd3CTPqgUq_KYTnBKg iTunes - https://podcasts.apple.com/us/podcast/better-on-draft-a-craft-beer-podcast/id1091124740 Facebook - https://www.facebook.com/betterondraft Untappd - https://www.untappd.com/bodpodcast YouTube - https://www.youtube.com/c/betterondraft Instagram - https://www.instagram.com/betterondraft Twitter - https://www.twitter.com/betterondraft Tik Tok- https://www.tiktok.com/@betterondraft

Joining me this week is Lance Shaner, founder of Omega Yeast Lab in Chicago. A microbiologist by training and former patent attorney, Lance's analytical approach to creating hybrid yeast strains for breweries was groundbreaking from the inception of Omega Yeast in 2013. We discuss how Lance approaches creating these hybrid strains of yeast, and we give special attention to Omega's Hothead - the first commercially produced Kveik strain available in North America. As the yeast lab that has always seemed to be a step ahead of the beer industry I was curious to know where he finds inspiration, how he works with hop growers and brewers to better understand their challenges, and where he can provide a solution. We also tie together music and beer, how does Lance square his musical and professional pursuits? Find Lance Shaner: Omega Yeast Lab Instagram Find Heavy Hops: Website (Listen to all episodes and access detailed show notes!) Facebook Instagram Twitter Support The Show By Donating Episode Art and HH Logo By: Bryn Gleason Audio editing, mix and mastering: Esben Willems/Studio Berserk Music by: Sam Cangelosi Please Subscribe to our podcast via your preferred listening platform. Rate and leave us a review on Apple Podcasts to help others find us! Support The Show By Donating. Give the gift of HH by sharing our episodes on social media! Small actions such as these go a long way in helping others find us!

This week, we sit down with Lance Shaner, President and Co-Founder of Omega Yeast. We chat about the companies origins, Kveik Yeast, and exploration in thiolized yeasts. --- Send in a voice message: https://anchor.fm/craft-beer-is-dead/message

"Thiolized" CRISPR yeast, the world's 1st convincing argument for mash hopping, and more. Special Guests: Lance Shaner and Laura Burns.

“Malt is the soul of a beer, hops are the personality and yeast is the heart” - Unknown Welcome! This is HomeBrew RockStars Episode 72 which is part 2 of our conversation with Omega Yeast. In this episode we continue with Lance Shaner of Omega Yeast and his path to opening Omega Yeast. Lance is the co-owner of Omega Yeast headquartered in Chicago, IL. Lance, as we found out throughout our interview is a funny guy and we enjoyed talking with him. We endorse and encourage you to try some of the great strains propagated by Omega Yeast. Before we get to Lance we would like to take a few minutes to remind everyone why we call our podcast ‘Home Brew Rockstars’. Home brewers are remarkably like young musicians aspiring to become rock stars, honing their craft in garages and basements until eventually some emerge as rock stars. It’s a long way to the top if you want to rock ‘n’ roll or brew. Prost to all of you and for those about to rock/brew WE SALUTE YOU!! The guys sampled some commercial beers that have been fermented with Omega Yeast. A big hello to our sponsors who we are glad to see are still hanging tough in these trying times. Keep up the good work! If you are looking for a great craft beer and some of the best vegan food in the state line? Try Pig Minds Brewing and check out the new addition that opened just recently, looks awesome guys! Seeking a hard to find commercial craft beer, wine or spirits to take home or as a gift? Stop in to Artale & Co, Anthony and Aaron have plenty of great ideas. When you are ready to brew up one of your favorite homebrew recipes or start a new indoor gardening project stop in to 815 Gardens, Bob will be happy to help. Tell them that HomeBrew Rockstars sent ya. Brent, Kent, Lance and Sears talk about what they have been listening to lately. As always, we appreciate if you make sure to Like us, Follow us and RATE US, or hate us, but do something! Prost! #drinkitup

“They say there is more to life than beer. Who is ‘they’ and why the hell would I trust them??” - Unknown “Welcome back, to that same old place that you laughed about” (remember the Wecome Back Kotter theme song?)This is HomeBrew RockStars Episode 71 which is part 1 of 2 with Omega Yeast. In this episode we visit with Lance Shaner of Omega Yeast about his roots as a homebrewer. Lance is the co-owner of Omega Yeast headquartered in Chicago, IL. Chicago is a fitting location for a yeast propagation company based on the explosion of craft breweries recently in the metropolitan Chicago area. Is Omega’s presence a contributing factor to this growth or a coincidence? We’ll let you decide. The guys sampled a home brew provided by one of the Forest City Brewers members, Cory Kuczynski which is coincidentally a sour fermented with the OLY-211 strain from Omega. We damn near spit out our beer in laughter listening to Cory tell this hilarious story of how this beer was forgotten, started, forgotten, then forgotten again! After all of that it turned out to be a damn fine beer, Prost Cory! And by the way if you want to have the guys sample your beer on the show like we did with Cory’s give us a shout either via e-mail, our web site or Facebook. We would love the opportunity and get ya to call in and share with us, we promise we will be nice. The guys also sampled some commercial beers that have been fermented with Omega Yeast! A big hello to our sponsors who we are glad to see are still hanging tough in these trying times of ever changing ‘rules’. Keep up the good work! If you are looking for a great craft beer and some of the best vegan food in the state line? Try Pig Minds Brewing and check out the new addition that opened just recently, looks awesome guys! Seeking a hard-to-find commercial craft beer, wine or spirits to take home or as a gift? Stop in to Artale & Co, Anthony and Aaron have plenty of great ideas. When you are ready to start a new indoor gardening project stop in to 815 Gardens, Bob will be happy to help.Tell them that HomeBrew Rockstars sent ya. As always, we appreciate if you make sure to Like us, Follow us and RATE US, or hate us, but do something! Prost! #drinkitup

We are going to be hanging out with Lance Shaner from Omega yeast! Dig into the history, biology, and science behind Omega!

Join us as we talk to Lance about how science can show that what we thought we knew about Brettanomyces, Lactobacillus, and Sacch Trois, wasn't actually true. We do a few deep dives into the paradigm shifts that Lance has helped to spear head in Milk The Funk's past.

The sun is out and summer is in full swing, but that doesn’t mean you can’t brew.  During this show John and Douglas speak with Lance Shaner about fermenting “hot” with the new Kveik Strains from Omega Yeast that are capable of fermenting IPA’s and Pale ales well into the 80 to 90˚F range.   […]

For decades, brewers have been harvesting the funk from brettanomyces yeast strains for a variety of purposes. Whether it’s to add some phenolic funk to a sour beer or some fruity depth to an IPA, brett has become a household name in brewing. Chicago’s Lake Effect Brewing and Omega Yeast Labs collaborated on a mixed 4-pack, titled School of Brett, by dosing a wine barrel-aged base saison with three different strains of brettanomyces to help educate about the differences between the strains. For this episode, we have Lake Effect’s founder and owner Clint Bautz along with Omega’s co-founder and co-owner Lance Shaner to talk about the collaboration and what makes these brett strains unique. We also talk a lot about what’s new with both businesses, Craig mines for some yeast puns, Ryan just had to dig up that Brett Trois story again, and we literally bathe in tropical light. Join us and learn more about brett - it’s the yeast you can do. Beers Tasted Lake Effect Brewing/Omega Yeast Labs -  “School of Brett” Base Saison Claussenii Bruxellensis Lambicus

4-30-19 Tonight we are joined by Lance Shaner, co-owner of Omega Yeast, and Carvin Wilson, mead aficionado and speaker on fermenting mead at high temperatures.

4-30-19 Tonight we are joined by Lance Shaner, co-owner of Omega Yeast, and Carvin Wilson, mead aficionado and speaker on fermenting mead at high temperatures. Lance is a long time yeast handler, and has been homebrewing since he was an undergraduate days at the University of Illinois at Urbana-Champaign. He got to play with many yeasts, since the food science department there had a wide selection of yeasts to choose from. He made duplicates of almost every strain and took them to the University of Texas Health Science Center at Houston, where he earned his Ph.D. in microbiology and molecular genetics, with a focus on Saccharomyces cerevisiae, or brewer’s yeast. He has 9 years of laboratory experience, including 5 years of original research on the stress response of Saccharomyces cerevisiae (a.k.a. brewer’s yeast). The Norwegian kveik strains are his favorites, and he spends his free time watching his “buds” (Genevieve, 6 and Annelise, 3) grow up! Lance worked with friends to develop a method to propagate yeast strains, and he and his partner Mark Schwartz were keen to start a yeast company. They took this task on despite the dominance of large yeast companies in brewing, and with the acquisition of a rare German yeast from a small family brewery, picking up some unusual yeasts like Norwegian kveik (kwike), a Norwegian farmhouse ale yeast that loves high temperatures, and the support of some astute early adopters, they were off and running. Omega has grown quickly, because they create unique yeast strains and aren't afraid to experiment. They are always crossing and blending strains to create unique attributes. For example, Saisonstein’s Monster is a genetic hybrid of several saison strains; it provides high attenuation and yields spicy aromatics that suggest fruit and bubblegum. You can read an in depth article and Q&A on Lance and Mark and Omega Yeast on Seven Fifty. Carvin Wilson is a home mead maker who is an avid experimenter, and has made nearly every style of mead and won many medals in competitions all over the country. Carvin is owner of a software company, and when he's not slinging code, he's making mead and spending time with his lovely wife Robyn, and their kids and grandkids. Carvin has spent quite a bit of time over the last few years researching and experimenting with meads. Judging by the amount of awards he's gotten, including the 2018 AMMA Ken Schramm Award for Lifetime Achievement in Mead, he's doing it right. Lately, Carvin has been experimenting with high temp (over 70 degrees F) fermentations, going even into the 90's or 100's. This is a temperature that most mead makers will rear back and hiss at, like Dracula facing a cross. But the results are in, as he proved in his results at his talk at the 2019 AMMA MeadCon on Life about 70 degrees, which was heavily attended. Click the chat link to join us  in the live conversation during the show. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Lars Blog - Norwegian yeast Beersmith software Designing Great Beers by Ray Daniels Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events   May 4 - Leaky Roof Meadery - May Day at the Meadery May 9 - The Royce Detroit - The Compleat Introduction to Mead with Ken Schramm

In this episode, we have our local BJCP Grand Master II back in studio with us to discuss the Jovaru Lithuanian Farmhouse yeast from Omega Yeast. He was in when we had our recent call with Omega co-founder Lance Shaner about their Kveik yeasts and has since brewed up a couple of more traditional batches to try their new Jovaru strain. Plus, we have a west coast style IPA fermented with Jovaru to find out how it might be with something less traditional. 

In this episode, we have a discussion with Lance Shaner, co-founder and owner with Mark Schwarz, of Omega Yeast Labs. They’ve been having a huge impact on the homebrew scene not only due to their high viability, high cell count liquid yeast packs, but because they are offering such a variety of flavors with their strains. Tonight, we have a set of experiments we did with their Voss, Hothead, and Hornindal Kveik offerings that we will be discussing, as well as simply having Lance enlighten us about the company and their offerings, particularly the background and possibilities of the Norwegian Kveiks.

Lance Shaner, founder and owner of Omega Yeast is our guest at The Mead House this episode. Lance shares information about several heat resistant yeasts that could alleviate temp control issues some have in warmer climates. Facebook friends always produce some interesting discussions, Ryan found one involving a carrot mead,