Dr Charlie Bamforth, Professor Emeritus from the University of California at Davis joins me this week to Discuss Beer Brewing Yeast.
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Topics in This Week’s Episode (56:16)
- This week my guest is Dr Charles Bamforth, Professor Emeritus from the University of California at Davis. Charlie joins us this week to discuss beer brewing yeast and its effects on beer flavor.
- We start with a short discussion of Charlie’s recent retirement of UC Davis as well as his current work with several major brewers and providing online courses.
- Charlie explains the difference between lager and ale yeast.
- We talk about how choosing the correct yeast strain affects the flavor of the beer, as well as how to choose yeast for a particular style.
- Charlie talks about the flavor profile for different yeasts and what some of the major flavor differences are.
- We discuss yeast variability and how to produce consistent beer despite the fact we are working with single cell organisms.
- Charlie explains how you can reuse/repitch yeast from one batch to another as well as how many times you can reuse a yeast.
- We discuss wild yeast as well as Brettanomyces and other bacteria.
- Charlie talks about his work on a yeast called Lachancea which produces both alcohol and also lactic acid at the same time during fermentation.
- We discuss the difference between dry and liquid yeast cultures.
- Charlie gives us his closing thoughts on yeast.
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 Charlie Bamforth for appearing on the show and also to you for listening!
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