Chris White joins me this week to discuss the use of mixed yeast strains when making beer.
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Topics in This Week’s Episode (43:16)
- This week I welcome back Dr Chris White. Chris is the President of White Labs Inc, a top provider of brewing yeast worldwide as well as 2015 winner of the AHA Governing Committee award for a lifetime of achievement in brewing. He is also author of the book “Yeast” which is the ultimate reference for brewing yeast.
- We briefly discuss some of the challenges White Labs has faced the last 2 years.
- Chris explains what he means by mixed yeast fermentation which is simply the use of more than one strain of yeast in a single batch of beer.
- We discuss the historical context of mixed yeast and the fact that single strains were isolated relatively recently. We also discuss historical yeast reuse.
- Chris explains the process of yeast purification which was developed in the late 1800s.
- We talk about some of the experiments Chris has been running using mixed yeast strains in his brewery and some of the strains that work well together.
- We talk about potentially bad combinations of yeast.
- We compare mixed yeast with wild and spontaneous yeast strains.
- Chris offers his closing thoughts.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
- And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
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Thanks to Dr Chris White for appearing on the show and also to you for listening!
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