“The genetic makeup of this strain allows it to consume a high percentage of sugars, creating a very dry beer, without giving off any peppery, clove phenolics that are typically associated with saisons and Belgian ales.”
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Lance and Mark left the law behind to launch Omega Yeast.
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Wait … we’re related to yeast? Listen in as Lance dives into the science of this ubiquitous single-celled organism.
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Yeast is a single-celled organism that, given the right environment, multiplies exponentially.
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At Old Irving Brewing, Trevor Rose-Hamblin uses his background as a chef to inform his approach.
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St. Louis-based Perennial Artisan Ales is widely known for creating beers with experimental ingredients and unusual methods, but the brewery’s ethos is rooted in traditional yeast-forward Belgian-style beers.
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Ben Saller of Burnt City Brewing strives to create balance in his beers.
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The craft beer industry is constantly innovating and one of key ingredients in beer — yeast — is gaining attention as a way to do more than produce alcohol.
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Dive deeper into Omega Yeast’s work with these articles for further reading.
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Barleywine is having a moment and the team at Omega Yeast has shared this recipe for a rich and decadent 16 percent barleywine that uses their Hornindal Kveik strain.
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In its Chicago facility, the team at Omega Yeast propagates a variety of yeast strains, each unique in what it brings to brews.
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