Keywords
Yeast, Aging, Flocculation, Sedimentation, Lectin, Stokes
Description
This lecture looks at how yeast’s physical behavior, specifically its life cycle and flocculation ability, affects the brewing process and the beer’s overall characteristics.
Learning Objectives
- Explain the main mechanisms of flocculation
- Explain the impacts of flocculation on the brewing processes
- Discuss how aging is defined in terms of individual cells but also when an entire population is considered
- Understand the impacts of yeast age on fermentation, and other operations
Lecture developed by
Nick Barron
Nick Barron has been in the craft brewing industry for over 14 years, and holds a Diploma in Brewing from the Institute of Brewing and Distilling. Nick has been the Headbrewer and Pub Brewmaster at two of Chicago’s esteemed breweries, Flossmoor Station Brewing Company and Goose Island Brewing Company, where he developed hundreds of different recipes and experimentations of wood and barrel aging, as well as mixed fermentation beers. Nick has lately been consulting with start-up and existing breweries, as they move through the phases of getting their operations off the ground and running, as well as through various expansion phases, training and forming sound best brewing practices. Nick is always excited to talk about theoretical and technical brewing practices, as well as esoteric philosophies of developing beer styles!
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