M. Reukaufii, a Nectar-inhabiting Wild Yeast with Biotransformation Potential in Hoppy Beer Nectar specialist yeast like M. Reukaufii has been found to alter the composition of nectar to create fruity compounds to potentially increase the chances of...
Can a Once-Forgotten (and Lost) Lager Yeast Be a Good India Pale Lager (IPL) Strain? Tum 35 was a popular lager strain until the 1950’s until it virtually went extinct. Resurrected in 2019, the strain shows promise as a soft, neutral, and low-sulfur...
Survivables: Unpacking Hot-Side Hop Flavor Why hops like Idaho 7 might be so good at imparting saturated hop flavor to beer O ne of the things I obsess with at Sapwood is tasting our hop-forward beers pre-dry hop. After a tank has been soft crashed down to 58°F (14°C)...
Bio–T Cryo® Blend hot-side with freeze-dried mango during active fermentation to push fruity flavors. H ot-side hop saturated flavor is an essential part of a great hazy IPA. Loading up an IPA with a massive charge of dry-hops alone doesn’t seem to be enough....
Cashmere IPA Fermented with Conan and Hefeweizen Yeast O ne of my favorite things to do at the brewery is experiment with small batches. Sometimes I’ll transfer 5-gallons of fermented hoppy wort pre-dry hop to a purged keg with experimental hops. Other...
