new releases
Richard Preiss
Fermented Hot Sauce: Keep Kahm, Ferment On
A growing number of us at the lab are experimenting at work and at home with fermented foods. It's a natural extension of our work with beer and br...
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knowledge
Alex Mitro and Jonah Greenbaum-Shinder
Homebrew Update: All the Pouchabilities
Introduction Hey homebrew fanatics! By now, we hope you’ve had the chance to get your hands on our new homebrew pouches, which have replaced the o...
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knowledge
Richard Preiss
Craft Beer's Next Top Yeast Strains
Modern craft beer is faced with a persistent dilemma: the need for innovation in flavour, process, and ingredient selection. This is driven by com...
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