Craft Brewing Magazine
Podcast Episode 495: Fermenting Expressive Hoppy Beers with Dry Yeast, in Partnership with White Labs
How do you take an existing yeast variety that has grown up in a particular environment for a century or more and make it better for styles brewers are brewing, the hops they’re brewing with, and the cellars they ferment in today? In this episode, Chris White of White Labs, Richard Preiss of Escarpment Labs, and Justin Clouthier of Willibald Brewing share the methods at play and the work behind developing then learning and optimizing the new Suava strain.
The Harvest: Equipment, Sanitation, and Technique
Harvesting yeast saves cost and ensures consistency—but only when done right. Learn the equipment, sanitation steps, and timing that turn slurry into usable, healthy yeast for repitching.
The Long Red Tail of American Amber Ale
In Sonoma County, California, Fogbelt Brewing is refreshing and reviving an American classic—Mendocino’s Red Tail Ale—and finding a receptive audience.
Recipe: Sway County Yarrow Saison
Sway founder and head brewer Matt Sampson shares this recipe for their saison brewed with locally foraged yarrow.
Podcast Episode 494: Patrick Raasch of Sunriver Builds a Throughline of Refinement into Boldly Flavored Beers
Headquartered just outside of Bend, Oregon, this production brewery and multi-location brewpub has quietly grown into a powerhouse in a region that’s full of them. And refinement is the name of their game, whether they’re brewing Alpha King–winning double IPA or rice lager with basil, cucumber, and yuzu.