Podcasts about white labs

The Session is still on the road and this time we land at Arizona Wilderness Brewing Company! The crew at AZWB brewed a special collaboration with us; a unique take on the world famous (at least to us here at the BN) Pale 31. Chris White from White Labs was also a part of the collab and sits in as co-host as we learn about the wonderful world of Arizona Wilderness. And stay tuned for part 2 coming soon! Learn more about your ad choices. Visit megaphone.fm/adchoices

This final episode of 2024 is our chance to look back at the conversations that resonated most with you, the listeners. Here, we count down the ten most-dowloaded episodes of the past year, with excerpts from each. The countdown includes: Thomas Vandelanotte of Timmermans (https://brtimmermans.be/en/), Waterloo (https://waterloo-beer.com/en/), and Bourgogne des Flandres (https://www.bourgognedesflandres.be/en) on the science of lambic Matt Cole of Fat Heads (https://fatheads.com) on American-style IPA Robert Fulwiler of Meanwhile (https://www.meanwhilebeer.com) on Austin-Texas-meets-German-style lager Tom Everett and Jack Van Pappegem of Von Trapp (https://www.vontrappbrewing.com) on characterful helles Natalie Rose Baldwin of Wayfinder (https://www.wayfinder.beer) on cold IPA Urs Wellhoener of Boston Beer (https://www.bostonbeer.com), Bob Kunz of Highland Park (https://hpb.la), and Grant Lawrence of Fermentis (https://fermentis.com/en/) on expressive lager fermentation Chris Lohring of Notch (https://www.notchbrewing.com) on brewing more distinctive European-style lager Chris White of White Labs (https://www.whitelabs.com), Julian Shrago of Beachwood (https://www.beachwoodbrewing.com), and Garrison Fratoni of Russian River (https://www.russianriverbrewing.com) on healthier fermentation Firestone Walker's (https://www.firestonewalker.com) Sam Tierney, Hop Butcher's (http://www.hopbutcher.com) Jude LaRose, and Kevin Davey of Heater Allen (https://heaterallen.com) and Gold Dot (https://www.golddotbeer.com) offer hot takes on cold IPA Vinnie Cilurzo of Russian River (https://www.russianriverbrewing.com), Evan Price of Green Cheek (https://www.greencheekbeer.com), Kelsey McNair of North Park (https://www.northparkbeerco.com), and Steve Parker of Fidens (https://www.fidensbrewing.com) discuss hazy IPA now This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) “ProBrew is excited to now offer 2-4 week lead times on all in-stock ProFill Rotary Can Filler and Seamers. This special lead time is only while supplies last, so send us an email at contactus@probrew.com or call us at 262-278-4945. ProBrew, Brew YOUR Beer.” Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. Five Star Chemical (https://fivestarchemicals.com) Our cleaning solutions are specifically formulated to meet the unique needs of breweries, ensuring that your equipment stays clean and free of harmful bacteria and contaminants. From cleaning fermenters to kegs, we have a solution for every step of the brewing process. RSS Maclin (https://RSSMACLIN.com) provides the training and resources breweries of all sizes need to ensure the exceptional quality of your product remains the same from beginning to end. For more information, visit RSSMACLIN.com or email Service@rssmaclin.com Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order.

We talked about our most recent Tiktok live at El Cid with guests Josh from Barley and Sword and White Labs, Paul from Mike Hess and Terry from El Cid while drinking Roppongi Nights First Press Japanese Lager from El Cid Brewing Co. Also, we give a glimpse on what 2025 is going to bring. For example, beer collaborations, more video and TikTok's etc. Cheers. IG @beerbellysociety Email beerbellysociety@gmail.com Tiktok @beerbellysociety

Chris White joins me this week from White Labs to discuss his FrankenStout, FrankenYeast and the use of yeast blends in beer. You can find show notes and additional episodes on my blog here.

Chris White joins me this week from White Labs to discuss his FrankenStout, FrankenYeast and the use of yeast blends in beer. You can find show notes and additional episodes on my blog here.

In this episode we talk with Franz Zeimetz of Lost Origin Coffee Lab and Casa Bruja brewery and Jaime Pérez of Bocao chocolate, all from Panama. We discuss the state of craft chocolate, craft beer, and coffee in Panama, and a series of experiments and collaborations they've pursued between these three worlds. Franz has used raw cacao fruit from Jaime in a mixed-fermentation Saison, and is experimenting with various cacao and coffee fermentations. You can find out more about Bocao here, Lost Origin Coffee Lab here, and Casa Bruja here.Also mentioned in the episode are Dark Matter Coffee, Omega Yeast, and White Labs. If you want to learn more about cacao fermentation, listen to this episode with cacao agronomist Sarah Bharath.  Check out David's new book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's newsletter to get regular updates!

Host Ben Rice travels to Davis, CA to sit down with Ryan Fry and Trenton Yackzan of the legendary Sudwerk, with special guest Paulina Olivares of the Sacramento Pink Boots Society and co-host of Barley & Me Presents: Leonard Malting, our beer movie offshoot. In this episode, we talk about the past, present, and future of Sudwerk specifically and beer in general, in three separate parts, recorded in their new outdoor seating area, in their new restaurant, and in their meeting hall. In part 3, we're joined by surprise guest (he just happened to be there while we recorded), Chris White of White Labs!Join us as we discuss the origins of what was once America's #1 craft brewery for pints poured, including how it started as a hobby for Trenton's grandfather and his friends and how their original brewer stopped making beer for Sudwerk (and how the design of the brewhouse was meant to keep it from happening). Plus! Professional pilsner battles! Gateway beers! Open fermentation! And so much more, like the ever-hovering Year of the Lager, getting ahead of trends, and how old school marketing and education might help move craft beer forward in a drasticly changing market. All this and more, on episode 150 of Barley & Me. Enjoy!You can see what's going on with Sudwerk @sudwerkbrewCatch up with Sacramento icon Paulina Olivares @holapaulina and find out more about Sacramento Pink Boots Society @pinkbootssacramentoGot questions about yeast? Turn to Chris White and White Labs Yeast at www.whitelabs.comAnd of course, Barley & Me can be found across social media @barleyandmepod.Check out past episodes, show dates, and more, at the newly-revamped barleyandmepod.com Email questions/comments/concerns/guest ideas/brewery ideas to barleyandmepodcast@gmail.com or barleyandmepod@gmail.comBen is also posting #Chugs4Charity videos semi-regularly on Instagram (@barleyandmepod), to help raise funds for various local and national charities with goals of making our world a better place. You can Venmo Ben ($comedianbenrice) or hit his PayPal (@barleyandmepod) and all money will go to support the NAACP, ACLU, Black Lives Matter, and other civil rights helpers. Charities will change with the times and as emergencies arise. But the point is: all donations will go to help those who need it.Intro Music: “Functional Alcoholism” by Be Brave Bold Robot (@bebraveboldrobot)Interstitial Music: "JamRoc" by Breez (@breeztheartist)Logo by Jessica DiMesio (@alchemistqueen)

This special fermentation-focused episode of the podcast is brought to you interruption-free by the yeast and fermentation specialists at White Labs (https://www.whitelabs.com). If you brew beer, you're familiar with White Labs, as they've been supplying brewers with the highest quality yeast and fermentation aids for many years, and they now serve brewers around the world from outposts in San Diego and Asheville in the United States, as well as Copenhagen and Hong Kong. Throughout this episode, we focus on the keys to effective fermentations, from yeast health to enzymes and more. Joining for the conversation are Chris White, founder of White Labs; Julian Shrago, co-owner and brewmaster of Beachwood Brewing in Long Beach, Huntington, and Garden Grove, California; and Garrison Fratoni, head brewer for Russian River in Windsor, California. During the podcast, these three discuss the work they've been doing in maximizing yeast health while dialing back on the excessive use of yeast nutrients and enzymes. Increased attenuation and efficiency, despite decreased enzyme and nutrient additions? It's possible, with the techniques and approaches that these brewers discuss. White Labs never settles for “good enough,” and their innovative spirit continues to advance the craft of fermentation, guaranteeing products that defy the status quo. They fuel the brewing community by offering new product innovations, educational resources, and a collaborative atmosphere—empowering brewers to make the best beer possible. To learn more about the range of top-quality yeast, nutrients, and other fermentation solutions that White Labs offers to brewers, visit WhiteLabs.com (https://www.whitelabs.com).

With special guest, Josh Avina, a brewer from White Labs Brewing Co. we drank Hecto Cooler Imperial Sour Ale 8% from Creative Creature Brewing and Hazy Dreams Hazy IPA 6.9% from Abnormal Beer Co. We throw some Thanksgiving and Black Friday facts and Josh had somethings to say about Ep. 90 when we drank Frankenstout from White Labs. Also, we briefly bring up a big collab with one of our favorite brewery. Cheers. IG @beerbellysociety TikTok @beerbellysociety Email beerbellysociety@gmail.com

This week was an incredibly special episode for us as we got to sit down with two exceptional people from one of our absolute favorite companies, White Labs Yeast. Pablo Gomez, Technical Account Manager, and Devin Tani, Technical Education Coordinator, join the show to tell us what got them into the wild world of yeast & share how White Labs has built and continues to grow a “culture” of quality and innovation. They also guide us through a very illuminating yeast-off side-by-side tasting and share the details on a few of their new products that continue to push the boundaries of brewing, at home and on an industrial scale.  We hope you enjoy this conversation as much as we did, and we can't wait to pay them another visit.  PRO TIP: Eat their pizza & don't sleep on the Kimchi fries. Featured Beers: Kentucky Common – Dreaming Creek Alt Bier with WLP029 German Ale/Kolsch – White Labs Alt Bier with WLP036 Dusseldorf Ale – White Labs Want to join the White Labs Fermentation Society? Click here: https://www.whitelabs.com/customer-club Curious about Underberg? Ask your bartender for one or visit ⁠www.underbergamerica.com⁠. _____________________________________Don't forget to support the podcast by giving us a rating and a review. If YouTube's more your speed, subscribe to our channel: https://linktr.ee/KentuckyCommons.

Här kommer det sista avsnittet i vår San Diego-svit! Denna gången träffar vi Erik Fowler, som är ansvarig för utbildning på White Labs. Vi sitter ner med honom och pratar lite ditten och datten om jäst i allmänhet, och förstås en hel del om White Labs. Och, så dricker vi öl. Våra recept finns att hitta på hembryggninghalleluja.wordpress.com, och om du vill nå oss kan du göra det på hembryggning.halleluja@gmail.com eller på @hembryggninghalleluja på Instagram. Du kan också stötta oss på Patreon här (tack på förhand): patreon.com/hembryggninghalleluja

Owner of MoreBeer! Chris Graham is joined by his old friend and founder of White Labs, Chris White to talk about the new PurePitch Next Generation Beer Yeast! They talk about the history of White Labs, and all of the decisions over the years that has lead to the creation of the new packaging, which Chris White refers to in this conversation as, "indestructible." Watch this episode as a video: ➡️ https://youtu.be/guhkr08fWtANew White Labs PurePitch Next Generation beer yeast available at MoreBeer!

Brewers spend a lot of time and energy in crafting the perfect beer, from the best ingredients to the latest beer styles. With this in mind, beer quality is of utmost importance, and a quality control program is paramount to creating great beer every time. Whether you are a just beginning or want to learn more about best practices, we can help you develop the beer quality control program that works for you. Devin Tani received a B.S. degree in chemistry from the University of California, Irvine, as well as a Professional Certificate in Brewing from the University of California, San Diego Extension. Devin has had various roles at White Labs previously working in both the R&D and Analytical Lab, now becoming the Education & Marketing Engagement Coordinator. He now hopes to spread his scientific knowledge to others. Devin loves teaching about the nuances and scientific importance of fermentation. Join us in-person for CBP Connects | Half workshop, half networking Milwaukee, WI | June 19-21, 2023 Grab your spot now at https://cbpconnects-milwaukee.eventbrite.com/

Chris White and Kara Taylor from White Labs Yeast & Fermentation come back on The Session to talk yeast, fermentation and Pure Pitch® Next Generation technology. These two are The Brewing Network's official yeast guru's and we always learn a ton when they are on. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode, Joe and Caroline recall their recent family adventure to Chillicothe, Ohio's first and third state capitol. Their trip included a pit-stop at Fifty West Brewing Company's new location, hanging out at a local park, some minor meltdowns, and more.  Joe and Caroline also give some highlights from the previous week, Caroline tells us what's bugging her on children's TV and Joe has a hiking-themed joke that will make you hungry. What we Are DrinkingCaroline:Astra bomb pop - hard seltzerMarch First Brewing - Cincinnati, OhioABV: 5%IBU: N/A“Brings you back to the good old days chasing down the ice cream truck to grab a popsicle. Astra Bomb Pop recalls those raspberry, cherry flavors of the all american summer treat. All Astra products are crisp, sparkling beverage made with all-natural flavorings, pure filtered water, and a touch of sweetness.”From the Heart - Pale AleBig Ash Brewing - Cincinnati, OhioABV: 5.6%IBU: 40 “Seventy Ohio breweries are gearing up to celebrate American Craft Beer Week – May 10-16, 2021 – with a special statewide collaboration brew. From the Heart is a fundraising beer to benefit the Ohio Craft Brewers Association (OCBA), the non-profit trade organization working to promote and protect the state's craft beer industry. The From the Heart fundraiser was made possible through the generous support of OCBA allied business members Blue Label Packaging, Crosby Hops, Great Western Malting, Lemon Grenade Creative, Origin Malt and White Labs, who donated ingredients and packaging materials for the project.”Joe:Fretboard Brewing company Blue AshBreakfast Brown AleABV: 6.1%IBU: N/ARead more from the Gnarly Gnome.Resources:Chillicothe, Ohio - Wikipedia*** Thank you so much for listening! If you like what you hear, please consider leaving us a rating and review. Also, help us spread the word about the podcast so we can grow! You can send us feedback, comments, and questions at craftparentingpodcast@gmail.com. Follow us on Facebook and Instagram. Subscribe to our new monthly newsletter to get our content delivered straight to your inbox. Visit our website at https://www.craftparentingpodcast.com. Finally, if you would like to send us anything here's our PO Box address:Craft Parenting PodcastP.O. Box 112294Cincinnati, Ohio 45211 Subscribe to the show on your favorite podcatcher and if you like what you hear, share the show with your friends and leave us a rating and review.   We are available on:Apple PodcastsSpotify Overcast 

CBP Stories showcase individual members who have an inspiring story to tell. JoAnne Carilli-Stevenson, is the Head of Business Development for White Labs. She has over 28 years of experience in the brewing and distilling industries, and previously served as the Marketing Director for the Brewers Association and founded the Colorado Distillers Guild. JoAnne has spoken at numerous beverage and fermentation conferences worldwide over the course of her career. She holds a BA from the University of Vermont and an MBA from the University of New Haven. CBP Connects 2-Day Workshop | 3 Nightly Receptions | Norfolk, Virginia February 7-9, 2022 For more information: https://cbpconnects-norfolk.eventbrite.com/ www.CraftBeerProfessionals.org

This month, hosts Sophia Chandrasekar and Justin Hanenberg talk about microbiology and home brewing with Neva Parker from White Labs, a biotechnology company that provides liquid yeast cultures, analytical services, and consulting for the fermented beverage industry. Neva started at White Labs in 2003 as a lab technician and now serves as Director of Operations.

At White Labs, they have everything down to a science - literally! White Lab manufactures liquid yeast for beer. Their team of scientists have created more than 200 strands of liquid yeast...and they do it with the help of technology. What You'll Learn:How White Labs is using NetSuite and RF-SMART to manufacture and distribute liquid yeastHow RF-SMART can be used in every step of the process: from receiving to manufacturing to picking!If Sarah and Haleigh can become beer drinkers after allAdditional Resources: Read the Blog: Automation Tips for NetSuite ManufacturersListen to Episode: The Components of Great Customer ServiceLearn more about NetSuite: RF-SMART for NetSuiteWho You'll Hear: Kathryn Small, Project Manager, White Labs - Kathryn has been at White Labs for seven years. In her time there, she has served in many different capacities, including leading their NetSuite implementation.Haleigh Thomas, Senior Strategic Account Executive, RF-SMART - Haleigh is an account executive with RF-SMART, and has a long-standing relationship with White Labs. She's been with RF-SMART for nearly five years, and has helped hundreds of customers on their journey to inventory accuracy.Sarah Archer, Content Marketing Specialist, RF-SMART - Sarah has been a team member at RF-SMART since 2018. She is the host of this podcast and the YouTube series Q&A. Sarah is currently pursuing her Master's degree in Communication at the University of North Florida. Sarah loves working at RF-SMART because of the many opportunities to lead and advance in her career!

Welcome to Episode 411 of The Perfect Pour. So glad you stumbled by. Some things mentions are mugs and steins, Fall beer plans, White Labs is still the top yeast dog, keg wrenches, and more. But sadly, we are going to keep it tight this week. Why? Well, it's kinda your fault. DOWNLOAD: PerfectPour411.mp3 (Some cussing) Thank you for listening! For the new Lager Line Discord channel, CLICK HERE (open to ALL Perfect Pour listeners) AND you can find out how to join the Listener Friday Night Zoom there too. Check these links to get more involved with what we do!: CHECK OUR PATREON.  Subscribe to the show in Apple Podcast. Subscribe with Google Play. You can also find us on Spotify and Stitcher.  Perfect Pour's YouTube Channel.  HOSTED BY: Nick. Matt. Mikey. MUSIC BY: Sunburns and Paul From Fairfax.  Drop Us A Line: Email Perfect Pour.  Mikey would REALLY love it if you subscribe to his newsletter: Drinking & Thinking  Also, Check out Mikey's Beer Geek blog.  Our send “STUFF” to us address: The Perfect Pour – co Mike Seay 2037 W. Bullard Ave #153 Fresno, CA 93711

White Labs CEO Chris White is joining us to share a first look at the future of yeast with Craft Beer Professionals. The team at White Labs has been hard at work behind the scenes, innovating to bring brewers the most superior yeast on the planet. Today is an exciting moment for all of us at White Labs. Our entire team prides itself on our constant push to innovate and improve, and in doing so we celebrate success that helps move the industry forward. From the industry's first pitchable liquid yeast to a complete revolution in the way it's propagated, our innovative spirit is tireless, and today I get to share that we've done it again. Introducing PurePitch Next Generation, an evolution of White Labs' PurePitch® – the most superior and consistent yeast on the market – made even better with new packaging for ease of use, and verifiable quality and consistency to help you make the absolute best beer possible. www.CraftBeerProfessionals.org

Once upon a time, a caveman stumbled upon a pool of bubbling barley. He tasted it, smiled, and began writing the story of beer. My next guest has spent his career contributing to the story of yeast and humankind. In this episode, he takes us deeper to explain the serendipitous story of these tiny microbes. Yeast is often shrouded by mystery due to its technical nature. But it has been our partner to create the food and drink we love for millennia. I hope, after listening to this episode, you will truly appreciate what this little microbe contributes to our daily life. Please check out the resources at White Labs to learn more. The Good Beer Matters Podcast is sponsored by BreweryDB.com, the most complete database for the beer industry. --- Send in a voice message: https://anchor.fm/jeremy-storton/message Support this podcast: https://anchor.fm/jeremy-storton/support

Dr Chris White joins me from White Labs to discuss yeast pitch rates and starters for beer brewing as well as wine, mead and cider. You can find show notes and additional episodes on my blog here.

Dr Chris White joins me from White Labs to discuss yeast pitch rates and starters for beer brewing as well as wine, mead and cider. You can find show notes and additional episodes on my blog here.

Some say that 70% of the flavor of your beer is from the yeast, so move over hops! We’re talking about the under-appreciated work horse of beer in Episode 3 of Brewing After Hours. There have been some interesting beers brewed with yeast from unexpected places and you'll hear all sorts of stories. Plus expect a great conversation with Erik Fowler, Education and Brewery Experience Manager for White Labs Yeast and Fermentation. Sarah and her guest co-host / friend / former neighbor Jenny Mermelstein also review brews from Jester King Brewery (Austin, TX) and de Garde Brewing (Tillamook, OR).For podcast updates, behind the scenes content, brewing tutorials and beer reviews follow Sarah Flora on Instagram at @Flora_Brewing, subscribe to the Flora Brewing YouTube Channel or sign up for her Patreon for ad-free content, merch and lots more!You can also watch the video interview with Erik Fowler on the Flora Brewing YouTube Channel.

White Labs has been serving fresh yeast to homebrewers and commercial breweries for years now. He's seen both communities grow, thrive, and produce the best beer possible. All that beer wouldn't happen without yeast, so Jamil and John rack Chris' brain to get as much yeasty knowledge out of it that they can! Learn more about your ad choices. Visit megaphone.fm/adchoices

Contract brewing and alternating proprietorship business models were once shunned by previous generations of brewers. Many lobbed accusations that without their own brick-and-mortar locations, the beer start-ups that pursued these models didn't have enough "skin in the game." But since then, this approach to the business of brewing has become fairly common among hopeful entrepreneurs looking for a flexible, less risky way to enter the industry. In recent years, breweries like Sweden's Omnipollo, California's Almanac Beer Company, Maryland's Stillwater Artisan Ales, plus Evil Twin Brewing in New York and Mikkeller in Denmark (led by their infamous pair of feuding twin brothers) all built their businesses this way, and have later gone on to invest in their own breweries or bars after proving themselves with this model. Their example makes it clear that this method is no longer reserved for those making private-label beers for giant corporations and restaurant chains. I, too, find myself looking at a possible shared space for my own brewing project instead of investing heavily in my own build-out. So how does one apply this model to another industry—one that's directly connected to the brewing supply chain? Nick Impellitteri of The Yeast Bay in Portland, Oregon runs a boutique microbiology lab that supplies the beer industry with a wide variety of yeasts and bacteria. Most of his production is housed at a much bigger facility, home to perhaps the biggest name in craft yeast: White Labs in San Diego, California. On today's episode, I speak with Nick about where he sources his yeast, what's new from the Yeast Bay, and how he runs the business according to this same alternating proprietorship model. We also go deep into the results from a bio-prospecting hike we did together in the hills outside Berkeley, California, where we captured some microbes Nick is very excited about. Contract brewing and alternating proprietorship business models were once shunned by previous generations of brewers. Many lobbed accusations that without their own brick-and-mortar locations, the beer start-ups that pursued these models didn't have enough "skin in the game." But since then, this approach to the business of brewing has become fairly common among hopeful entrepreneurs looking for a flexible, less risky way to enter the industry.   In recent years, breweries like Sweden's Omnipollo, California's Almanac Beer Company, Maryland's Stillwater Artisan Ales, plus Evil Twin Brewing in New York and Mikkeller in Denmark (led by their infamous pair of feuding twin brothers) all built their businesses this way, and have later gone on to invest in their own breweries or bars after proving themselves with this model. Their example makes it clear that this method is no longer reserved for those making private-label beers for giant corporations and restaurant chains. I, too, find myself looking at a possible shared space for my own brewing project instead of investing heavily in my own build-out.   So how does one apply this model to another industry—one that's directly connected to the brewing supply chain?   Nick Impellitteri of The Yeast Bay in Portland, Oregon runs a boutique microbiology lab that supplies the beer industry with a wide variety of yeasts and bacteria. Most of his production is housed at a much bigger facility, home to perhaps the biggest name in craft yeast: White Labs in San Diego, California.   On today's episode, I speak with Nick about where he sources his yeast, what's new from the Yeast Bay, and how he runs the business according to this same alternating proprietorship model. We also go deep into the results from a bio-prospecting hike we did together in the hills outside Berkeley, California, where we captured some microbes Nick is very excited about.

You know the deal by now, Weezie’s 12 is a short form podcast by Cheers Charlotte host Jay Weezie.  Jay asks the same 12 questions to Industry, Influencers and Amateurs in the food and beverage world. Some questions are simple and some are little more thought provoking.  They all are in good fun to give you another side of the people that serve you beer, cook your food, or you follow on Instagram. In between full length episodes of Cheers Charlotte you’ll get these 10-20 minute episodes of Weezies’s 12.  Each week is a different person sometimes suggested by a previous guest of the show, but always someone interesting and creative. Season 2 is here!  First up is Jordan Boinest of White Labs in Asheville.  Jordan has been in the beer game for quite awhile.  First working at Beech Mountain Brewing then opening Newgrass Brewing in Shelby she has since moved on to sell the most important ingredient in beer.  Yeast! As the northeast territory account manager at White Labs For season 2 Weezie switched out 2 of the questions and also allows the guest to ask one of the questions back to him at the end of the interview. Enjoy this weeks with Jordan Boinest Follow Jay on Instagram @Jaywze The post Ep – 10 – Jordan Boinest of White Labs appeared first on Cheers Charlotte Radio | Craft Beer and Homebrew Podcast.

After the bad beer episode, we had to call in the expert! Neva Parker, Director of Operations from White Labs in San Diego joins us tonight to nerd out on beer!

You know the deal by now, Weezie's 12 is a short form podcast by Cheers Charlotte host Jay Weezie.  Jay asks the same 12 questions to Industry, Influencers and Amateurs in the food and beverage world. Some questions are simple and some are little more thought provoking.  They all are in good fun to give you another side of the people that serve you beer, cook your food, or you follow on Instagram. In between full length episodes of Cheers Charlotte you'll get these 10-20 minute episodes of Weezies's 12.  Each week is a different person sometimes suggested by a previous guest of the show, but always someone interesting and creative. Season 1 Episode 9 - The final episode of season one and its a good one.  Jenny Sassman is the long time sales rep for Birdsong Brewing here in Charlotte.  She has been in the beer game for a long time and knows what she's talking about.  Weezie gives her the 12 question treatment. Not to mention she's Weezie's ex-girlfriend so this should be a fun conversation all around. Season 2 will start up next week with Jordan Boinest of White Labs. a few new questions come in to play and the guest is allowed to ask one question back to Weezie. Follow Jay on Instagram @JayWze The post Ep – 9 – Weezie’s 12 with Jenny Sassman appeared first on Cheers Charlotte Radio | Craft Beer and Homebrew Podcast.

In yet another rendition of our hit Taster series, Matt & Jack sit down to talk with JoAnne Carilli-Stevenson, Head of Business Development and Yeast Wizardry at White Labs, Inc. Tune in for what we think is an excellent crash course in the world of yeast production and distribution. Turns out, it's not all about hops!

Hey friends! Today I get the privilege of chatting with Erik Fowler from White Labs yeast! He is the Education & Brewery Experience Manager at White Labs yeast. He is a very knowledgeable person on yeast and I figured it would be a blast to have him on the show. Shoutout to Erik for taking the time to come on the podcast. You should go check out White Labs yeast! You should also feel free to contact Erik with White Labs, he would love to chat (his words!). https://www.whitelabs.comSupport the show (http://www.Patreon.com/ManMadeMead)

Jeff sits down with Lord Chandler (yes, that is his actual title) for a three-part anniversary series to celebrate 23 years. This episode they’re joined by Chris White, President and CEO of White Labs and Tom Nickel, Owner/Brewer of O'Brien's Pub, Nickel Beer Company, and West Coast Smoke and Tap House. Colby, Tom and Chris reflect on the early years of their friendship and chat about what makes San Diego such a strong brewing community. Flash backs to the days of sharing recipes and learning through books before the internet existed abound! Tom and Chris delve deeper into the beginnings of their businesses, the effects of different yeasts in beers and how brewing has shaped their lives. Later, Tom uses his medieval studies degree to dissect the true meaning of Lord Chandler’s newest titles and the four talk about Colby’s career over his 23 years with Ballast Point. Chris White: Chris White lives in San Diego, CA, where he serves as President and CEO of White Labs Inc. Chris founded White Labs in 1995 to manufacture yeast cultures and provide fermentation services to the brewing, wine, and distilling industries. Chris has a Ph.D. in Biochemistry from the University of California San Diego and a B.S. in Biochemistry from the University of California Davis. While at Davis, Chris did a summer internship at Genentech Inc, the world's first biotechnology company. White is coauthor of Yeast: The Practical Guide to Beer Fermentation, co-designer of BrewMaster: The Craft Beer Game, and has published numerous articles on yeast, beer, and fermentation. Chris White was a lecturer in the Chemistry and Biochemistry Department at UC San Diego from 1999-2007 and is currently teaching in Brewing Certificate Program at UC San Diego Extension. Chris was awarded the 2013 Recognition award from the American Homebrewers Association. Tom Nickel: Tom started homebrewing at the age of 18, shopping at Home Brew Mart, before he could legally buy a beer. He ended up working there for nearly three years during the time that Ballast Point Brewing was opened. In 1997 he went to work for Pizza Port with Tomme Arthur and later become the head brewer at Oggi's Pizza where he won the 2004 World Beer Cup Small Brewing Company of the Year with Jeff Bagby. Tom bought O'Brien's from founder Jim O'Brien in 2003 and has now partnered with Tyson Blake to run the pub. Realizing a dream that began in 1995, he opened Nickel Beer Company in Julian in 2013. Tom spends most of his time in Julian enjoying life above 4000 feet. Colby's favorite fact about Tom is that he earned a degree in Medieval History from Yale University (and yes, he studied monks who made beer).

We had a wonderful evening discussing beer, yeast, and all things White Labs with Erik Fowler!We specifically brought him on The Show to discuss the first packaged beer from the lords of yeast. It true White Labs spirit, they zigged when most would zag; for their first offering, Tabberer, they released a mixed pack, not of different beers, but the same beer fermented with two different yeasts. Each 4 pack includes two beers fermented with WLP008 East Coast Ale Yeast and two beers finished with the strain that started it all, WLP001 California Ale Yeast.We hope you enjoy this audio version of the live stream show, and take this as a reminder that you can join us, every Thursday at 6:30, on Facebook or YouTube, for some entertainment, knowledge and fun! See acast.com/privacy for privacy and opt-out information.

In this episode we discuss: What is that aboot eh? White Labs beer It's time to play the game The post Episode 340 – Tall Man Loud first appeared on The Craft Beercast.

As our time apart grows, our chance to explore and brew comes alive. We explore not only the brews and news, but the new as White Labs has unleashed a Non-STA1 Saison blend on the world. Drew talks with Kara Taylor, Head of Laboratory Innovation about STA-1, what has people concerned and how best to play with this new yeast blend! Episode Links: Athletic Adds Former Ballast Point Brewery - https://www.brewbound.com/news/athletic-brewing-company-adds-san-diego-p... 21st Amendment Calls for Lender Moratorium - https://www.americancraftbeer.com/21st-amendment-brewery-calls-for-lende... WA Governor Opens More Retail Locations and Dogs! - http://www.washingtonbeerblog.com/governor-signs-new-that-benefits-brewe... Cascade Brewing Sold - https://www.newschoolbeer.com/2020/04/cascade-brewing-has-been-sold.html Reevaluating Dry Hop Techniques - https://bsgcraftbrewing.com/reevaluating-dry-hop-techniques White Labs - https://www.whitelabs.com/ Denture Brush - https://www.amazon.com/Gus-Craft-Cleaning-Multi-Layered-Ergonomic/dp/B071R22XWD/ To Say Nothing Of The Dog - https://www.amazon.com/Say-Nothing-Oxford-Time-Travel-ebook/dp/B00309SCOE/ Not One More Vet - http://www.nomv.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:03:03 Announcements & Feedback 00:06:45 The Pub 00:19:28 The Brewery - A New Dry Hop Technique 00:32:00 The Lounge - STA1-Saison - Kara Taylor 01:01:00 Q&A 01:12:12 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Brewing America Craftmeister Jaded Brewing Mecca Grade Estate Malt Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

As our time apart grows, our chance to explore and brew comes alive. We explore not only the brews and news, but the new as White Labs has unleashed a Non-STA1 Saison blend on the world. Drew talks with Kara Taylor, Head of Laboratory Innovation about STA-1, what has people concerned and how best to play with this new yeast blend! Episode Links: Athletic Adds Former Ballast Point Brewery - https://www.brewbound.com/news/athletic-brewing-company-adds-san-diego-p... 21st Amendment Calls for Lender Moratorium - https://www.americancraftbeer.com/21st-amendment-brewery-calls-for-lende... WA Governor Opens More Retail Locations and Dogs! - http://www.washingtonbeerblog.com/governor-signs-new-that-benefits-brewe... Cascade Brewing Sold - https://www.newschoolbeer.com/2020/04/cascade-brewing-has-been-sold.html Reevaluating Dry Hop Techniques - https://bsgcraftbrewing.com/reevaluating-dry-hop-techniques White Labs - https://www.whitelabs.com/ Denture Brush - https://www.amazon.com/Gus-Craft-Cleaning-Multi-Layered-Ergonomic/dp/B071R22XWD/ To Say Nothing Of The Dog - https://www.amazon.com/Say-Nothing-Oxford-Time-Travel-ebook/dp/B00309SCOE/ Not One More Vet - http://www.nomv.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:03:03 Announcements & Feedback 00:06:45 The Pub 00:19:28 The Brewery - A New Dry Hop Technique 00:32:00 The Lounge - STA1-Saison - Kara Taylor 01:01:00 Q&A 01:12:12 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Brewing America Craftmeister Jaded Brewing Mecca Grade Estate Malt Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Chris White joins me this week to discuss how White Labs produces yeast for commercial brewers and home brewing. We discuss everything from his yeast bank to production and packaging. You can find show notes and additional episodes on my blog here.

Chris White joins me this week to discuss how White Labs produces yeast for commercial brewers and home brewing. We discuss everything from his yeast bank to production and packaging. You can find show notes and additional episodes on my blog here.

Host Ben Rice travels to San Diego, CA, to conduct mini-interviews during Karl Strauss’s Collabapalooza 2019! This is the second episode in that series of mini’s. In segment one, Ben sits down with Craig Nelson of Resident Brewing and Nyle Molina of Abnormal Brewing, to discuss their strange shared history, lager collaborations, POGs, tribal tattoos, the brewpub model, and the similarities (and surprising differences) between the San Diego and Florida craft beer markets. In segment two, Lost Abbey’s Chase Michaels and Nick Tretow go in-depth on the sour/wild ale process, as well as the fairy new offshoot brewery model (Lost Abbey is itself an offshoot of Port Brewing, as is The Hop Concept), and why anyone would ever want to live in the Midwest. And finally, in segment three, Ben chats with Larry Monasakanian of Fall Brewing and Justin Stambaugh of Stave & Nail, to learn about the exciting world of small-scale craft brewing, mass-produced craft Mexican lagers, Fall’s involvement with Who Cares, and the difference between a beer nerd and a beer douchebag. All this and more, on episode 116 of Barley & Me. Enjoy! And if you missed the first part of this series, recorded at Collabapalooza 2019, I encourage you to listen to episode 115, featuring interviews with Societe, Burning Beard, White Labs, Melvin, and Latchkey. You can follow Barley & Me across social media @barleyandmepod. You can email questions/comments/concerns to barleyandmepod@gmail.com or barleyandmepodcast@gmail.com. New website! www.barleyandmepod.com! And, of course, you can buy Barley & Me t-shirts at www.zen-threads.com. You can find our guests online as well, and they pretty much all agree Instagram is the best place to get news on upcoming events, tap lists, and new products, so follow them! Abnormal Beer @abnormalbeerco Resident Brewing @residentbrewing Lost Abbey @lostabbey / @portbrewing @thehopconcept Stave & Nail @staveandnailbeer Fall Brewing @fallbrewingcompany Thank you to Karl Strauss (@karlstraussbeer) and Rad Craft Beer (@radcraftbeer) for the invite and opportunity. Thank you to Jay Jones of Thorn Brewing (@thornbeer) and Emily Hutto and Chea Franz of Rad Craft Beer for helping connect me with brewers on-site at Collabapalooza and for refilling my glass as needed. This episode is brought to you by: -The Art of Beer, happening January 24, 2020, at McClelland Conference Center in Sacramento, CA. Get your tickets online at www.artofbeerinvitational.com Barley & Me listeners can get 10% off their purchase of tickets and packages by using promo code Barley10 Attentive listeners (and readers), Barley & Me is giving away two (2) VIP tickets to the upcoming Art of Beer. There are two (2!) ways to enter: review the podcast on your favorite podcast app (then take a screenshot and email it to me or slide in those DMs) OR come up with a catchy name for our upcoming New Year’s episode (by email or those wet DMs). Host Ben Rice will pick his favorite review or favorite episode name idea and that listener will get two (2) free tickets. IF you submit a killer review and name idea (so killer they’re Ben’s favorite in each category), you can win FOUR (4!!!) VIP tickets to Art of Beer. So get those reviews and names in! -“Drink Better Beer” by Joshua Bernstein, available now on Amazon, Barnes & Noble, Indiebound, and www.joshuambernstein.com. Makes a great gift for any beer lover this holiday season! -Comedy Night at Crooked Lane! The next show is Thursday, January 16, at Crooked Lane Brewing in Auburn, CA. Tickets are $10 and are available on Eventbrite, at the brewery (536 Grass Valley Hwy, Auburn, CA) or by phone (530) 878-5232. January’s headliner, Caitlin Weierhauser, recently made her late night debut on The Late Show with Stephen Colbert and will be featured in the upcoming Disney film Timmy Failure, was Portland’s Funniest Person 2017, and has performed at the Just For Laughs Comedy Festival in Montreal. Also appearing are Nick Sahoyah of popular YouTube series “Cool Moms” and Chazz Hawkins, who has opened for such acts as Hannibal Burress, Ali Wong, and Craig Robinson. Do you have a story about racism, sexism, homophobia, or transphobia in the beer industry? You can submit your story anonymously, to be read on a future episode of Barley & Me at https://forms.gle/SmDuBT3zGKxNCVZ757 Intro Music: “Functional Alcoholism” by Be Brave Bold Robot (@bebraveboldrobot) Additional Music: “JamRoc” by Breez (@breeztheartist) Logo by Jessica DiMesio (@alivingclicheart)

Host Ben Rice travels to San Diego, CA, to attend Karl Strauss's Collabapalooza 2019, voted the best beer fest in West Coaster Magazine. This episode contains 2 mini-interviews and episode 116 will feature 3 more, recorded at Collabapalooza! In segment one, Ben talks to Doug Constantiner of Societe Brewing and Jeff Wiederkehr of Burning Beard Brewing. We talk friendship, collaboration, education, and tin foil hats, plus the inevitability of the band Tool. In segment 2, Ben sits down with Joe Kurowski of White Labs, Paul Heaverly of Melvin Brewing, and Anthony Beach of Latchkey Brewing. We talk about the White Labs/Latchkey collab Pigtail IPA and the surprising story of its name (what a twist!), plus the underappreciation of yeast's effects on beer taste, camaraderie in the beer industry, and a prescient conversation about the Ballast Point buyout. And Anthony asks probably the most important question in craft beer, "In reality, what's the liquids?" All this and more, on episode 115 of Barley & Me. Enjoy! Follow Barley & Me across social media @barleyandmepod or on our new website, www.barleyandmepod.com Learn more about today's breweries by checking out their websites: www.societebrewing.com (@societebrewing) www.burningbeardbrewing.com (@beardofflame) www.whitelabs.com (@whitelabsyeast @whitelabstastingroom) www.melvinbrewing.com @melvinbrewing @melvinbrewing_sandiego) www.latchkeybrew.com (@latchkeybrewing) Thank you to Karl Strauss Brewing and Rad Craft Beer for the invite and opportunity. Thank you to Jay Jones of Thorn Brewing for helping connect me with brewers on-site at Collabapalooza. As a reminder, you can now buy Barley & Me t-shirts at www.zen-threads.com This episode is brought to you by: -The Art of Beer, happening on January 24, 2020 at the McClellan Conference Center in Sacramento, CA. Barley & Me listeners can get 10% off tickets by using promo code Barley10 Just go to www.artofbeerinvitational.com for tickets. -"Drink Better Beer" by Joshua Bernstein, available now on Amazon, Barnes & Noble, Indiebound, and www.joshuambernstein.com. Makes a great gift for any beer lover this holiday season! -Comedy Night at Crooked Lane! The next show is Thursday, December 19, 2019, at Crooked Lane Brewing in Auburn, CA. Tickets are $10 and are available on eventbrite.com, at the brewery (536 Grass Valley Hwy, Auburn, CA), or by phone at (530) 878-5232. This month's headliner, Billy Anderson, can be seen on AmazonPrime or heard about in an anti-marijuana rant by Joe Biden. Do you have a story about racism, sexism, homophobia, or transphobia in the beer industry? You can submit your story anonymously, to be read on a future episode of Barley & Me at https://forms.gle/SmDuBT3zGKxNCVZ757 Intro Music: "Functional Alcoholism" by Be Brave Bold Robot (@bebraveboldrobot) Supplemental Music: "JamRoc" by Breez (@breeztheartist) Logo by Jessica DiMesio (@alivingclicheart)  

Many of us consume fermented food items on a daily basis and don’t even realize it. It’s surprising to think about how poorly most of us understand the fermentation process despite the impact it has on our culture. My next guest is our guide into the mysterious and tiny world of yeast and fermentation. Check out White Labs. --- Send in a voice message: https://anchor.fm/jeremy-storton/message

The Brew is Out There! How does one make a locally global IPA that's a little bit West Coast, a little bit New England, a little bit Idaho, a little bit Norwegian and a little bit South African? Well, you call out the squad and you collaborate! In this episode, Drew talks with Trademark Brewing, John Feerless, White Labs and the Maltose Falcons about bringing together a bunch of different ideas and ingredients into one very interesting beer! Links Trademark Brewing: https://www.trademarkbrewing.com Country Malt Group: https://countrymaltgroup.com John Feerless: https://johnfearless.com White Labs: https://whitelabs.com This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Brewing America Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drp us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

The Brew is Out There! How does one make a locally global IPA that's a little bit West Coast, a little bit New England, a little bit Idaho, a little bit Norwegian and a little bit South African? Well, you call out the squad and you collaborate! In this episode, Drew talks with Trademark Brewing, John Feerless, White Labs and the Maltose Falcons about bringing together a bunch of different ideas and ingredients into one very interesting beer! Links Trademark Brewing: https://www.trademarkbrewing.com Country Malt Group: https://countrymaltgroup.com John Feerless: https://johnfearless.com White Labs: https://whitelabs.com This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Brewing America Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drp us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Beyond being one of the preeminent yeast manufactures in the country, San Diego's own, White Labs has an entire educational training series to help your brewery's staff increase their knowledge. Their classes cover a wide variety of beer and yeast topics that will develop anyone's proficiency in the wonderful beverage we call indie beer! In this episode, we sit down with Erik Fowler, Education & Engagement Manager, to take a toe dip into the pool of beer vocabulary.We also discuss some of what makes White Labs' tasting room so unique, they take the same base beer and ferment it with different yeasts so you can taste the significant differences presented by using distinct strains. Hitting the play button will improve you day, so do it! See acast.com/privacy for privacy and opt-out information.

In this episode of The Session, we are joined by Marcus Baskerville from Weathered Souls Brewing Company in San Antonio, Texas. Marcus flew out to join us in-studio and brought some incredibly unique creations to share. From a stellar American Light Lager (brewed with a very unique yeast from White Labs, WLP925 High Pressure Lager Yeast) to an Imperial Milk Stout that he boiled for 24 hours, Marcus runs the gamut of styles and does them all very well. We also get to meet his family, which includes his retired Correctional Officer and proud father (we get great stories our of him) and his cousin (also our good friend) Terrence The Black. We round out the show with a bit of beer news that Sully shares his expertise on, and end with a bang after a good ol' fashioned 3 hour Session. Learn more about your ad choices. Visit megaphone.fm/adchoices

Right on the heals of episode 9 comes another installment of beer nerdness from one of the legends in the brewing community. Chris White! Yes Chris White of White Labs. What! We have to say that we thoroughly enjoyed chatting with Chris about his background in homebrewing and building White Labs in to what it […]

Show Notes: “I have good ideas!” Joe Kurowski, head brewer at White Labs, visits The Mead House. We talk discuss fermenting under pressure (not fermenting while listening to the Queen/David Bowe 1981 hit), yeast autolysis when bottle conditioning, using yeast found on fruit trees in Denmark and more. Bill Quirk stops by

​ SCIENCE TIME! Sit back and relax, it's getting frosty in here! On this episode of the podcast, we breakdown the results of our Cryo/T-90 experiment. And since the results were so "weird" - we brought in some extra help in the form of some of the IGORs who helped with the podcast including Brad Macleod, Eric Pierce and Miguel Loza Brown. Together we talk what went right (and sometimes what went wrong with the brew days) and what we all thought of the Cryo beers (including some numbers courtesy of White Labs). And then in the lounge, Drew sits down with Joshua M. Bernstein, author of the newly released Homebrew World about the stories you find when you talk to homebrewers around the world. And of course we also cover the whole wide world of beer news, talk about some brewing adventures, answer some questions, drop a little British Museum on you before we get you back to the world. Episode Links: BrewSwag.com - Use Code "Experimental" and save 7.5% and give 7.5% to our charity fund! BrewCraft USA Party - Weds 6/27 - https://www.facebook.com/events/172239400103257/ HomeBrewCon: https://www.homebrewcon.org/ Clayton Cone: http://www.lallemandwine.com/north-america/clayton-cone-1928-2018/ Melvin Brewing - Sexual Harrasment - https://www.seattletimes.com/life/food-drink/dozens-of-bars-boycott-hera... Wild Heaven Bartender Alleges Assault - http://mybeerbuzz.blogspot.com/2018/05/wild-heaven-bartender-alleges-sex... New Realm Buys Green Flash VB - http://allaboutbeer.com/news/new-realm-green-flash/ Brewers Association announces Diversity Ambassador - https://www.brewersassociation.org/press-releases/j-nikol-jackson-beckha... Crafty Shipping - https://www.craftyshipping.com/ Joshua M Bernstein: https://www.joshuambernstein.com/ Homebrew World (Amazon Affliate Link): https://amzn.to/2I2mhMm British Museum Youtube Channel: https://www.youtube.com/user/britishmuseum BYO Subscribe! https://subscribe.pcspublink.com/sub/subscribe.aspx?guid=cc79fade-90d7-4... Habitat for Humanity - https://www.habitat.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:03:23 Announcements & Feedback 00:12:06 The Pub 00:25:29 The Brewery - Brewing/Shipping/Hanging Out 00:37:16 The Lab - Cryo vs. T-90 Pellets 01:02:38 The Lounge - Paula's Brewery Tour & Plant Research 01:42:42 Q&A 01:51:47 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

​ SCIENCE TIME! Sit back and relax, it's getting frosty in here! On this episode of the podcast, we breakdown the results of our Cryo/T-90 experiment. And since the results were so "weird" - we brought in some extra help in the form of some of the IGORs who helped with the podcast including Brad Macleod, Eric Pierce and Miguel Loza Brown. Together we talk what went right (and sometimes what went wrong with the brew days) and what we all thought of the Cryo beers (including some numbers courtesy of White Labs). And then in the lounge, Drew sits down with Joshua M. Bernstein, author of the newly released Homebrew World about the stories you find when you talk to homebrewers around the world. And of course we also cover the whole wide world of beer news, talk about some brewing adventures, answer some questions, drop a little British Museum on you before we get you back to the world. Episode Links: BrewSwag.com - Use Code "Experimental" and save 7.5% and give 7.5% to our charity fund! BrewCraft USA Party - Weds 6/27 - https://www.facebook.com/events/172239400103257/ HomeBrewCon: https://www.homebrewcon.org/ Clayton Cone: http://www.lallemandwine.com/north-america/clayton-cone-1928-2018/ Melvin Brewing - Sexual Harrasment - https://www.seattletimes.com/life/food-drink/dozens-of-bars-boycott-hera... Wild Heaven Bartender Alleges Assault - http://mybeerbuzz.blogspot.com/2018/05/wild-heaven-bartender-alleges-sex... New Realm Buys Green Flash VB - http://allaboutbeer.com/news/new-realm-green-flash/ Brewers Association announces Diversity Ambassador - https://www.brewersassociation.org/press-releases/j-nikol-jackson-beckha... Crafty Shipping - https://www.craftyshipping.com/ Joshua M Bernstein: https://www.joshuambernstein.com/ Homebrew World (Amazon Affliate Link): https://amzn.to/2I2mhMm British Museum Youtube Channel: https://www.youtube.com/user/britishmuseum BYO Subscribe! https://subscribe.pcspublink.com/sub/subscribe.aspx?guid=cc79fade-90d7-4... Habitat for Humanity - https://www.habitat.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:03:23 Announcements & Feedback 00:12:06 The Pub 00:25:29 The Brewery - Brewing/Shipping/Hanging Out 00:37:16 The Lab - Cryo vs. T-90 Pellets 01:02:38 The Lounge - Paula's Brewery Tour & Plant Research 01:42:42 Q&A 01:51:47 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Have you ever noticed that diacetyl seems to rear its head more often in hoppy beers? Is dry hopping to blame? Kara Taylor & Devin Tani from White Labs join us to discuss a presentation given during the 2017 Master Brewers Conference.

On this episode of the Beer Here! podcast we focus on doppelbocks. Featured beers are the Troegenator from Troegs brewery and Celebrator from Ayinger. Will discusses the history of the style and it's significance to the friars in Germany. We then check back on the Lefthand lawsuit against yeast purveyor White Labs, Sam Adams taking over as official beer of the Boston Red Sox, and have a little discussion on how craft beer fits into the sporting world moving forward. We then argue for the validity of taster flights and discuss which breweries seem to be stunting in their growth. Music as always is 'Son of an American' by The So So Glos. Thanks for listening and cheers!

Hopefully everyone is through with their Holidays and made it through safe and sane. In this episode we discuss: Summit Brewing Layoffs Palmetto officially sold Left Hand is still taking White Labs to court AB wants to... The post Episode 210 – It's Always Sunny in Charlotte first appeared on The Craft Beercast.

As VP of Operations for White Labs in San Diego Neva Parker has extensive experience with the full spectrum of yeast that are cultured and available for the brewing industry.  While most known for their brewing yeast, White Labs also provides yeast and bacterial strains for producers of wine, sake, kombucha, and craft spirits.  Our conversation covers Neva's entry into yeast production, the array of available strains, pitching rates, and the various ways yeast influences flavor, fermentation kinetics, and alcoholic strength.  While Neva's expertise is focused on beer and brewing, there is much that winemakers can learn from this parallel industry that, because of its reliance on yeast, has sought a deep technical understanding of how producers can manage the cultures they provide.  LINKS AND RESOURCES MENTIONED IN THIS EPISODE White Labs, based in San Diego Neva's Northern Brewer TV Youtube presentation on brewing yeast The Birth of Sake documentary - Available on Netflix Questions?  Comments?  Let me know what you think: jim@insidewinemaking.com   The Inside Winemaking Podcast on iTunes And Stitcher Radio Too  

We celebrate Thanksgiving....and our 100th episode with two of our favorite spots. Creature Comforts was our first guest, so it was appropriate to invite them on. Jonathan Chinouth and Matt Stevens joins us to talk about a busy year for the Athens brewery, as well as plans for next year's Get Comfortable Campaign. We also talked to longtime sponsors Lisa and Morgan McLellan from Your Pie-Perimeter. They are about to have two new additions soon - a second location in Grant Park, and a baby girl! We talk to them, as well as sample their collaboration with Creature Comforts. Truck and Tap's Beers of the Week: Orange Crush, a Creature Comforts and Your Pie-Perimeter Collaboration | Creature Comforts Mutualism, Table Beer and Tropicalia | Schlafly Thank You Headlines: Superstition Meadery coming to GA | Georgia DOR Held Hearing On Online Alcohol Sales | Survey: Brewery Taprooms Category Growth Centers | Left Hand sues White Labs for contaminated yeast

Totally Cider Travels - Come along with Ria of Cider Chat as we travel through Somerset and Herefordshire in the UK visiting makers and drinking cider along the way! The trip begins in Bristol, UK on wednesday April 25 and run through May 2, 2018. First dibs to go on this trip goes to the Patrons of Cider Chat. You too can join Cider Chat Patreon's page and become a Patron of Cider Chat helping to support this podcast. This trip will be posted this week on the Cider Chat Patreon page. --------------- Robby Honda owner and cidermaker at Tanuki Cider is one of a growing number of cidermakers in the Santa Cruz Mountains of California. Robby's chat begins at 27:57 minutes in. Before we get to Robby I share my tips on managing your cider once the initial fermentation has slowed down. We chat: Racking cider Sulfite usage Managing the head space once racking is complete What to do if you cider freezes during fermentation At the end of the podcast I share how I make cyser, a cider made with honey Ria's Basic Cyser Recipe that always kickass! 5 gallons fresh pressed apple juice 5 pounds of raw honey rehydrated Sweet Mead Yeast - I use WPL720 from White Labs, but any sweet mead yeast will do too. Blend all this together and viola! You made cyser, now all you need is a bit of patience. Contact for Tanuki Cider Maker: Robby Honda Facebook: https://www.facebook.com/events/307059422967615/ Instagram: @tanukicider Mentions in this Chat 060: Nicole Todd | Santa Cruz Cider Co., CA 095: Cider Making Easy as 1-2-3 Ask for the following 9 #ciderGoingUP Campaign sponsors - By supporting these cider makers, you in turn help Cider Chat Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Cider Summit : listen to Alan Shapiro founder of this cider fest on episode 75. Ramborn Cider Co. Luxembourg. Big Fish Cider Co. Virginia Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

FLYING DOG cancels $50Mil + expansion plans. ABI & SAM ADAMS both down 3% in sales in 3Q 2017 YARDS, GOOSE ISLAND, WHITE LABS and more open new brewpubs/taprooms And more...

In today’s episode of the Happy Half Hour, hosts Erin Chambers Smith and Troy Johnson are talking the opening of a new Nomad Donuts, Point Loma’s newest beer tenant, and a wine tasting room now open in Little Italy. On our show is Karen Fortmann of White Labs, a local company that specializes in pure liquid yeast and fermentation products. Translation: White Labs makes homebrewing that much better for the rest of us. She talks about the science behind the booze and how they were able to pitch 96 different yeast strains into one beer. Plus, are milennials killing the beer industry?

Welcome back to another episode of the GBH Collective where we bring you the stories behind the stories from our writers and photographers all over the world.  This is our second edition of this format - and if you’re liking it, let us know. The team really enjoys sharing their perspectives, and I can say personally, I’m enjoying hearing more about their adventures.  And of course, this new series of episodes is made possible by our Patreon subscribers. Patron is a way that our readers and listeners can subscribe to GBH with a monthly contribution, just like subscribing to a magazine. We give back to our subscribers, which we call the Fervent few through events, discounts, exclusive gear and art, and a host of other perks. Because tot us, being a Fervent Few member makes you part of the team - and you’ll see that come true when we launch the community section of the website in the next month. So to all those who signed up already, thanks so much - you’re already enjoying the fruits of that subscription.  If you want to join, visit patreon.com/goodbeerhunting, or click on the link on our show notes.  This week we’ve got our new Australian writer, Luke Robertson who lives in Melbourne. He’ll be sharing his experience of documenting the Mountain Goat story, and talking about some of his upcoming work for GBH.  We’ll also check in with Oliver Gray, one of our newest recruits who recently published a great interview with Chris White from White labs.  And finally, Cory Smith, our storyteller out of Brooklyn talking about his recent travels through Spain and the southwest where he connected with the guys from Arizona Wilderness.  An incredibly diverse range of topics from some great storytellers. 

(NSFW) A special release episode of the Nate and Chris doing some home brewing. We plan to brew a few more beers thru out the year. So expect more to come. This one is of a Pliny the Elder clone kit that Nate’s father gifted to him. The only variation we do is that we use a different yeast than the normal White Labs break pack. So listen along as we stumble thru this kit and drink a few beers doing it. Because what is a brew day with out drinking some brews!

Co-hosts Jan Rutherford and Jim Vaselopulos interview John Brumer, Jason Ginos, and Micah Niebauer, founders of Southern Pines Brewing. The three entrepreneurs first met while serving in the 3rd Special Forces Group. John enlisted right into the Special Forces qualification course. Jason went to Millikin University, and was a psychological operations specialist before heading into the 3rd Group. Micah attended Wheaton College in the ROTC Program, and went to the Department of State, the Department of Commerce, joined the 82nd Airborne, and then joined the 3rd Special Forces Group. These men served with distinction, with multiple active-duty tours. John, or Juan Peligro, as the Patagonia crew referred to him, has been a GORUCK Cadre since 2014. Jason and his wife, Aleah, have been married nine years, and have three young children, Tanner, Luke, and Charlotte. Micah and his wife, Patricia have been married for 10 years, and have three young children, Eva, Claudia, and Wyatt. Micah is the CEO, Jason is the CFO, and John is the COO of Southern Pines Brewing, in Southern Pines, North Carolina, where they all reside. Jan and Jim speak with John, Jason, and Micah about how disciplines learned through their Special Forces service helped them unite in a business partnership, and how they chose to advance a home-brewing passion they shared into a viable business. They also discuss how identifying with a community, and participating in community programs lends purpose to the enterprise. They discuss the company's mission and values individually, and how these statements of purpose keep them going despite inevitable challenges. There is also a segment about John’s participation in the Crucible in Patagonia, and how he is applying the lessons into the business on a daily basis. Listen in to learn more about turning a shared passion into a dynamic business partnership.   Key Takeaways [2:00] John, Jason, and Micah all served in the 3rd Special Forces Group, an airborne unit of the Green Berets. Their common bond, and strong teamwork, allowed them to enter head first into the entrepreneurial world as the Co-Founders of Southern Pines Brewing. [4:27] As the Co-Founders developed the slogan and mission statement for Southern Pines Brewing, they focused on the community aspect of craft brewing, with the art, history and tradition behind it. They visited many craft breweries to find inspiration for starting Southern Pines Brewing. They adopted some ideas they saw, and suggestions they received. [6:08] Southern Pines Brewing makes a huge impact on the local community. They participate in Boys and Girls clubs, and the Walter Moss Foundation, and retirement homes. They take their military community sense of belonging with them. Everybody understands beer. [7:33] Southern PInes Values: The customer is the focus of everything we do. We provide the highest quality products for our customers. We are a professional organization, demonstrating this in everything we do. We are constantly learning and growing. We are good citizens in the community. Fear will not drive decision-making. We are aggressive. Nothing is impossible. [8:58] Jason explains that their ambition to venture into brewing led them to be aggressive. First, they needed aggressive growth. In the second year they needed growth and financial efficiency. They will aggressively reach for their full effective production capacity, and eliminate choke points. In 2017, they will grow, but aggressively pay down debt and become a better business. [11:23] Micah talks about overcoming fear, by being proactive in their decisions. Their military experience leads them to take measured risks daily, not for their lives, but for their livelihood. [15:18] John speaks on how nothing is impossible became one of their values. He recalls a race car course in Special Ops. The lesson he learned was to look where you’re going. Don’t worry about all of the things that could possibly happen. Worry about the outcomes that you’re trying to accomplish. John speaks of his support from his partners to turn a hobby into a viable business. [21:33] Jason recommends, The Intelligent Investor, by Benjamin Graham, and the Berkshire Hathaway books. He also recommends Teddy Roosevelt’s “Man in the Arena” speech. Micah recommends two books, Built to Sell, by John Warrillow, and Scaling Up, by Verne Harnish. John recommends, Tribe, by Sebastian Junger, and Nassim Taleb’s, The Black Swan. [28:53] Micah notes John’s interactions with executives on the Crucible opened opportunities. Jason comments how John was so alive when he got back from being in beautiful landscapes with awesome leaders. The team problem-solving was impactful. John says the biggest thing was the day-to-day training through personal interaction with executives and veterans. [35:20] The partners finally have the time to look forward five to ten years. What are the best tools to get there? It’s another world from three Army guys making beer in a garage. There are opportunities and responsibilities not available before. [37:46] John speaks on how difficult it was to get financing. Jason says eight banks rejected them. The local PNC branch backed them, just when they were ready to go to Plan B. Micah adds they are so successful together because they are equally yoked to the success of the business. No one is going home. The business has to succeed. They are past the point of no-return.   Books Mentioned in This Episode The Intelligent Investor: The Definitive Book on Value Investing, by Benjamin Graham “Citizenship in a Republic (The Man in the Arena),” by Theodore Roosevelt Built to Sell: Creating a Business That Can Thrive Without You, by John Warrillow Scaling Up: How a Few Companies Make It...and Why the Rest Don't, by Verne Harnish Tribe: On Homecoming and Belonging, by Sebastian Junger The Black Swan: The Impact of the Highly Improbable, by Nassim Nicholas Taleb   Bios MICAH NIEBAUER, Co-founder & CEO Micah Niebauer is originally from Superior, Wisconsin. He attended college at Wheaton College, IL, majored in Political Science, and was a member of the ROTC program. Upon graduation in 2003, he worked at both the U.S. Department of State and the U.S. Department of Commerce prior to beginning service in the U.S. Army as an Infantry Officer in the 82d Airborne Division. He later joined Special Forces and served in 3rd Special Forces Group (Airborne). Micah completed multiple tours in support of the Global War on Terror before resigning his commission in June of 2013. He is currently the CEO and co-founder of Southern Pines Brewing Company. Micah completed the Siebel Institute of Technology’s Concise Course in Brewing Technology as well as the Essential Quality Control Course at White Labs, San Diego. Micah and his wife Patricia have been married for 10 years and have three children, Eva (7), and Claudia (3), and Wyatt (1). Patricia works as an attorney at Robins, May, and Rich in Pinehurst, and they reside in Southern Pines.   JOHN BRUMER, Co-founder & COO John Brumer is originally from Houston, Texas. He enlisted in the Army after high school and joined Special Forces through the 18X-ray program. John served as a Special Forces Weapons Sergeant in 3rd Special Forces Group (Airborne), completing multiple overseas tours. John was later chosen to serve as an instructor in the 1st Special Warfare Training Group (Airborne). John turned down a promotion in early 2013 and separated from the Army in June of 2014. He is currently the COO and co-founder of Southern Pines Brewing Company. John completed the Siebel Institute of Technology’s Concise Course in Brewing Technology as well as the Essential Quality Control Course at White Labs, San Diego. He has been a GoRuck Cadre since 2014. John resides in Southern Pines.   JASON GINOS, Co-founder and CFO Jason Ginos is originally from Hillsboro, Illinois. Jason completed two years of college at Millikin University, IL, before enlisting in the Army as a Psychological Operations Specialist in 2003. Jason later joined Special Forces and was assigned as a Special Forces Engineer Sergeant to 3rd Special Forces Group (Airborne). Jason completed numerous overseas tours in support of the Global War on Terror. He was later selected to serve as a Small Unit Tactics Instructor in the Special Warfare Center and School. After completing 10 years of service, Jason separated from the Army in June of 2014. He is currently the CFO and co-founder of Southern Pines Brewing Company. Jason and his wife Aleah have been married for 9 years and have three children, Tanner (6), Luke (3), and Charlotte (6 mo). Aleah serves as a First Sergeant in Military Information Support Operations on Fort Bragg, and they reside in Southern Pines.   Website: southernpinesbrewing.com

What began as home brewers searching for higher quality yeast, quickly grew into a team of dedicated biochemists exploring new ways to advance brewing altogether. Today, White Labs stands at the intersection of science, education and craft. Constantly striving for perfection, and in the process continually raising the bar in the art of fermentation. In episode #0033, join White Labs owner and renowned yeast author Chris White, as he chats it up at THE BLOCK off Biltmore with Crowler Chris Power and Brewpon Tommy Green.

After a whirlwind of a time at Homebrew Con in Baltimore last week, Mary and Chris are back in the studio to bring you bits of wisdom from some of the seminar organizers! Topics include mapping a beer-brewing yeast's genome, home-brewed kombucha, and bringing consistency to the sudsy stuff you make at home.

This Monday, the grand return of Chris White and the White Labs team is upon us! Chris and Mike White, along with Analytical Manager, Kara Taylor, will be in the studio for The Session to discuss yeast, fermentation and all the new developments at White Labs since we saw them last. Tune in and learn from the best name in fermentation! Learn more about your ad choices. Visit megaphone.fm/adchoices

The conclusion of our investigation into Small Town Brewery's Not Your Father's Root Beer. We get lab results back from White Labs and talk with representatives from the TTB and the Brewers Association about how they distinguish between beer and flavored malt beverages.

We visit with Dr. Chris White of White Labs about their tasting room, new products, and general brewing industry topics.

Jamil and Tasty broadcast live from the National Homebrewers Conference in San Diego in part one of this two part series. Learn about styles and yeast as Chris White from White Labs joins the show.

Chris White, President and CEO of White Labs Inc., joins in via phone to talk about his new facility opening soon in North Carolina. Find out how the history of the company, how they create new yeast strains, what you expect to see at the new facility, and a lot more. The post Episode 085- Chris White from White Labs appeared first on Cheers Charlotte Radio | Craft Beer and Homebrew Podcast.

Dr. Chris Hamilton of Hillsdale College talks about his experiment attempting to make practically gluten free beers using Clarity Ferm from White Labs.

Season 1, Episode 14 - This week, a show four years in the making. Matt shares four different sours that he brewed in 2010, along with a final blend of the four beers. This week on the show, we’re going “back in time”, so to speak. We recorded this episode back in June with Denise Ratfield, but it never made it to the interwebs. Well, it’s finally here, and it’s pretty great. We kick the show off with two stellar beers from Jester King Brewery out Austin, Texas. The first beer on deck is a farmhouse ale called El Cedro, made with Citra hops, aged on Spanish cedar spirals, and bottle conditioned with brettanomyces. Jester King Beers The next beer on deck was brought to us by Andrew Bell, Matt’s co-worker at The Bruery, who purchased it at Jester King during one of his recent trips to Texas. Nocturn Chrysalis is an oak-aged sour ale made with Marion blackberries from the state of Oregon. This is a rather remarkable beer—almost akin to eating fresh pie. Even though it’s made with blackberries, dark cherry notes are present in the beer, and they blend nicely with the tart and sweet characteristics. Feature: Homebrew – Matt’s Sours The last half of the show was very exciting for us. Back in 2010, Matt made 10 gallons of wort and split it up into 2.5 gallon carboys, all of which were destined to become different sour ales that were to be blended to make one final sour. Doing something like this is quite ambitious, and takes time and patience. These beer are evidence that time and patience really do payoff when it comes to homebrewing. Matt Becker Three of the four ales were soured with different strains and blends of bacteria from different yeast providers, White Labs, Wyeast, and East Coast Yeast. The fourth (and best of the bunch) ale was inoculated with dregs from different bottles of commercial sour ales that were all pitched into a yeast starter. Matt talks about the entire process from brewing to blending while we discuss the different qualities in each of the beers, and then share our thoughts on the final blend. See you next week! Make some sours! …and be patient. Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher Thumb us up on Facebook:facebook.com/fourbrewers Follow us on Twitter:twitter.com/fourbrewersshow Got a question? Feedback? Email us:feedback at fourbrewers dot com. Help support Four Brewers!Donate via PayPal

Chris White, the President of White Labs yeast joins me today to talk about his new “Pure Pitch” technology for producing and distributing beer yeast.  He’s replacing the entire White Labs line of vials with yeast distributed in the same container it is grown in.  The new technology, 5 years in the making, will hit […]

Chris White, the President of White Labs yeast joins me today to talk about his new “Pure Pitch” technology for producing and distributing beer yeast.  He’s replacing the entire White Labs line of vials with yeast distributed in the same container it is grown in.  The new technology, 5 years in the making, will hit […]

Join Branden and special guest Allison Wells as we talk fermentation and how one becomes a food scientist. Show notes: Allison Wells is a graduate of the Purdue University School of Food Science. While at Purdue, she spent a summer working in France on a small, family owned winery where she helped with odd jobs and selling wine at the local farmers markets and wine shops. This experience sparked her interest in fermentation and a desire to learn more about microbiology and biochemistry. After graduation, she completed an internship at E&J Gallo Winery in their enology research lab. Allison was also awarded a two-year assistantship at Oregon State University, earning a M.S. in Food and Fermentation Science, with a focus on wine microbiology. Upon graduation Allison was hired by White Labs, a small yeast production company in San Diego. She spent three years as their yeast culture specialist, acting as a curator of over 100 yeast and bacteria strains, as well as directing the bacteria & wild yeast lab. Allison became an expert in native isolates and helped to discover Rogue’s ‘Beard Yeast’. She is currently working at a freelance fermentation scientist helping the local San Diego community to better understand fermentation, food science, and urban microflora. Yeast: The Practical Guide to Beer Fermentation by Jamil Zainasheff and Chris White Techniques in Home Winemaking: The Comprehensive Guide to Making Chateau-Style Wines by Daniel Pambianchi Welcome to Temecula Valley Wine Country [White Labs Pure Yeast and Fermentation](http://www.whitelabs.com/) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

What are the career opportunities in the burgeoning craft brewing industry? In this Career Channel presentation, job seekers will learn the answers from a panel of experts that includes Stone Brewing founder Greg Koch, Lost Abbey brewer Tomme Arthur, Ballast Point brewer and co-founder Yuseff Cherney, and the founder of White Labs Inc. Pure Yeast and Fermentation, Chris White, who converse about why San Diego has become such a nationally renowned region for craft beer production, and where the professional brewing industry is headed. Series: "Career Channel" [Business] [Show ID: 24923]

What are the career opportunities in the burgeoning craft brewing industry? In this Career Channel presentation, job seekers will learn the answers from a panel of experts that includes Stone Brewing founder Greg Koch, Lost Abbey brewer Tomme Arthur, Ballast Point brewer and co-founder Yuseff Cherney, and the founder of White Labs Inc. Pure Yeast and Fermentation, Chris White, who converse about why San Diego has become such a nationally renowned region for craft beer production, and where the professional brewing industry is headed. Series: "Career Channel" [Business] [Show ID: 24923]

Homebrewing beer. Brew Stong's second live episode from the 2012 National Homebrewers Conference in Seattle, WA. This time Jamil and John Palmer talk about new products found at the NHC, including a new yeast from White Labs from John Maier's beard (it's true), new equipment from Blichmann and new malt from Briess. It's a great recap of all the great new brewing items you can find on the market, released at NHC. Learn more about your ad choices. Visit megaphone.fm/adchoices

Homebrewing beer. Join Jamil and John Palmer as they broadcast live from the all new White Labs facility during the Craft Brewers Conference. They are joined by Chris White and Ballast Point Brewmaster Yuseff Cherney as they discuss different yeast varieties and sample some White Labs brewed beer! Learn more about your ad choices. Visit megaphone.fm/adchoices

Homebrewing beer. In part two of Brew Strong live from White Labs during the Craft Brewers Conference, Jamil and John Palmer are joined but White Labs laboratory manager Neva Parker and Sean Ferrell, Director of Brewery Operations at Coronado Brewing Company in San Diego. Tune in as they focus on how much fermentation and learning about how yeast works in your brewery affects your beer. Learn more about your ad choices. Visit megaphone.fm/adchoices

Learn more about your ad choices. Visit megaphone.fm/adchoices

Learn more about your ad choices. Visit megaphone.fm/adchoices

Pumpkin You’re kidding right? Drinking a beer made with parts of pumpkin? Serious? Yessir. This time of year is when the pumpkin beers appear. And as weird as you might think that is the beer is actually pretty good. Okay, we admit that pumpkin isn’t something that we’re going to seek out. It’s not going to become our go to beer any time soon. But it is an interesting thing to take to the football or costume party. While you might only have one you’ll be a braver person because of it. Beers on the show: Buffalo Bill’s Brewing Pumpkin Ale, Shipyard Brewing Pumpkin Head, Dogfish Head Punkin Ale, Brewery Ommegand Chocolate Indulgence and Calabaza Blanca from Jolly Pumpkin. Homework: Seek out a local pumpkin beer that might be at your brewery or from your bottle shop. Beer School everywhere: http://www.facebook.com/profile.php?id=6351328213 http://youtube.com/beerschool Follow JohnFoster on Twitter.com Host: John Foster and Motor. Guests: Chris White (not from White Labs) and Tom Mahady from the Beer and Salad show. Be sure to visit Magnolia in San Francisco for the best pumpkin beer ever. Email us at info@beerschool.com Good noon! Recorded in San Francisco on 10/12/2008. BeerSchool, BeerSchool.com, and "the homework is beer" are a trademarks of Ayer Media, Inc. © 2008 Ayer Media, Inc.

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Neva Parker, laboratory manager for White Labs yeast, explains her experiment putting three yeast strains through various temperatures and gravities.

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