When you dream about beer (and, we know you do!), it’s most likely visions of hops and malts that dance in your head. We’d like to remind you about another dream-worthy component: yeast.
Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolizes the sugars extracted from grains, which produces alcohol, carbon dioxide and (most importantly!) esters which provide a significant amount of character and flavor to beer. Still, we wanted to learn more, so we tracked down — and got to geek out a bit with — Brewers of Pennsylvania Associate Member Omega Yeast’s founders Lance Shaner and Mark Schwarz, and director of research and development Laura Burns.
So to explain it to a layperson (who also reads the blog) … Yeast is to beer as … ?
… as an engine is to a car. Whether working in the background or really standing out, it’s powering the transformation of wort into beer.
Why might a brewer choose liquid yeast over dry?
Growing fresh, healthy cultures of liquid yeast is a process very similar to making beer; you could say that yeast are trained in the same environment in which they’ll end up. Brewers who use liquid yeast see it start fermentation faster and continue it more reliably. Interestingly, there are only a dozen or so dried strains, since not every yeast strain can survive the drying process. All strains, however, are immediately available in their original biological, liquid state. As modern brewing continues to advance and innovate, a variety of existing, new and newly discovered strains offers essential advantages in process, style and flavor.
Tell us the benefits of made-to-order yeast.
Preparing custom yeast to a brewer’s specifications means we can ship each pitch (amount added to wort) at peak of metabolic health allowing it to respond to the brewer quickly, and to ferment robustly and consistently across orders — any strain, any quantity, even custom blends free of additional charge. The best part? The lead time for made-to-order is seven days or less, which makes for happy brewers.
Defined beer styles can all be sorted by their yeast into two broad families: the ale family and the lager family. Is that still the case or has a vast yeast selection changed the scene?
This is generally still the case. Brewers have found off-the-wall ways to use strains that definitely break the typical ale and lager definitions. English ale strains, for example, are popular for making hazy IPAs, which are much different than the English ales that these yeast were historically used to produce. Some kveiks (Norwegian ale strains), can produce a clean lager-like beer with a much faster turnaround (Omega’s is called Lutra).
Genetic studies over the past several years have revealed that strains previously thought to be lager strains are actually ale strains. So the lines are blurry. But as a whole, dividing brewing yeast strains into ale strains and lager strains is fair.
How often are new strains discovered? Is that innovation driven by yeast labs, brewers, or both?
We see innovation from everywhere! Brewers experiment with mixed and/or wild fermentations with yeast sourced from barrels or nature. Strains are still being found in other historic brewing cultures, too: kveik strains, which were uncovered by Lars Marius Garshol in farmhouse breweries in Norway, continue to explode in popularity for their previously unfathomable versatility.
At Omega, we breed new strains. One of our first hybrids was Saisonstein’s Monster, where we solved tricky behavior in one popular Saison strain by mating in traits from another saison strain. The new strain improved the reliability and speed of fermentation. Another hybrid, Gulo Ale, achieves a dry profile without brewers having to add exogenous enzymes. There are a few other ale strains featuring exciting flavor expressions coming soon from our R&D department soon. The future will be very exciting!
What type of professional conjures up yeast strains?
We can’t speak for every yeast lab, but at Omega Yeast we have experienced brewers and trained Ph.D microbiologists who contribute strain development. It takes an understanding of genetics and yeast biology to breed yeast strains, but also an understanding of the brewing traits to know which strains to breed together.
Do new strains literally spawn new beer styles, enhance existing styles, or both?
Changes in processes and strain usage have spawned new beer styles, such as the use of English ale strains (and prodigious dry hopping) to make Hazy IPAs. Those Omega Yeast hybrids we mentioned — Gulo Ale and Saisonstein’s Monster — are examples of enhancements responsive to existing styles. Kveiks, too, have enhanced existing styles and spawned new beer styles and ways of brewing. There was a whole beer fest devoted to the immense variety of new and existing beer styles kveik can produce in Chicago not long ago. That really speaks to how these strains are inspiring brewers.
Are most purveyors of yeast as big as Omega? Do you offer the most extensive selection?
We don’t know if we’d call ourselves big, but we definitely bring a lot to the table. It’s great that, as the brewing industry has grown, it has allowed different yeast labs to specialize in different niches. For us, it’s important that it’s easy for brewers to get exactly what they need to make the best beer without worrying about whether the yeast is going to do what they need it to. And we’re always discovering new strains or employing innovative techniques to solve real world problems that brewers face.
What are key things brewers want from their yeast company?
Reliability. That means in turnaround times, freshness, purity, performance and variety. We believe brewers are looking for peace of mind, and confidence that the yeast will ferment quickly and robustly. After that, we pride ourselves on our expert crew being available so brewers can quickly obtain answers to yeast questions. After seven years of partnering with thousands of breweries of all sizes, we have nearly seen it all!
How about homebrewers?
Also reliability: freshness, purity, performance and variety. Homebrewers are looking to have a good experience and peace of mind, too. Kveik has been an absolute game-changer for homebrewers as many don’t have temperature control. With kveik, you can ferment at 90F+ and still produce a tasty IPA.
How has the global pandemic impacted the yeast industry, and by extension, the beer industry?
In too many ways to count. Brewers and yeast providers have had to pivot to alter business models. We’ve had to alter our production schedules to promote the safest work environment possible. Every day is an adventure and a challenge.
Anything else we didn’t ask that you want to say?
We love being a partner and resource to brewers. Whether you need help choosing a strain, understanding its ins and outs, troubleshooting when a batch isn’t going as planned, or want to get technical and learn something new, we are here. Our mission is to Be Fresh, Be Creative and Be Helpful. At the end of the day, we love when brewers worry less and sleep better.
Omega Yeast produces fresh, high quality and pitch-ready liquid yeast for Probrewers and Homebrewers. We’re a dedicated crew located in Chicago and St. Louis—a handful of microbiologists, homebrewers, professional brew staff and craft beer fans who have made it our express purpose to make brewing easier and better for everyone.
The Brewers of Pennsylvania is a nonprofit trade association that brings together leaders of Pennsylvania-based breweries in order to promote and protect the brewing industry in the state. Established in 2011, the Brewers of Pennsylvania serves the consuming public of Pennsylvania by encouraging brand diversity in the market. We believe in the nobility of brewing and hold dear the great traditions and history of Pennsylvania brewing.
All photos courtesy of Omega Yeast
