In 2016, Heineken released a limited edition beer called H41 as part of their Lager Explorations series. Haven’t heard of H41? That’s understandable – it was only released in the Netherlands and Italy. When I first hear about the beer I was rather intrigued because this isn’t just another Heineken. This is Heineken fermented with Saccharomyces eubayanus. In […]
After all of the data had been analyzed, I came up with these basic recommendations for brewing with S. eubayanus. S. eubayanus is a tricky yeast to work with and not for the faint of heart. Many of the brewers were turned off to using it again because their beers did not turn out as […]
Sensory Analysis of S. eubayanus Beers Sensory information of beers brewed with S. eubayanus was gathered through a BJCP-sanctioned competition judged by Certified, National, and Grand Master judges. To standardize and easily quantitate the judging results, the BJCP checklist scoresheet was used. Judges were also required to write notes in the comment sections so a full […]
Designing the Experiment In my previous post I introduced the brewing project to analyze Saccharomyces eubayanus as a brewing yeast. After collecting all of the data, they were analyzed using a concept known as design of experiments (DOE). Without delving into theory, the effects of multiple factors (e.g., starting gravity, mash temperature, mash time) on an output […]
I never really questioned the 5-gallon standard prevalent among homebrewers. That’s the size of the first kit I bought, and beyond doubling to 10 gallons every once in a while, I never tried out different batch sizes. The 5-gallon standard is a standard for a reason. The volume fits in readily available 6.5 gallon food-grade […]
Currently, there is very little information about brewing beer with S. eubayanus. A search of journal articles on Pubmed (retrieved February 2016) yields only two or three articles relevant to brewing with this yeast. I think this is mostly due to it not being readily available to the brewing community. The yeast can be obtained through a research-only license […]
I received a slant of Saccharomyces eubayanus (CBS 12357) from Bret Baker via a brew club member who was at NHC this past year. To be sure that I was using a clean, pure culture, I streaked a YPD plate for isolation. I then took 3 colonies and inoculated a few milliliters of 1.040 wort […]
I’m starting to get geared up for the National Homebrewers Conference. I’ve got my ticket, I’ve got the hotel reservation, the baby sitters are lined up. Now I just need to get the beer ready. I’m providing 2 kegs for my homebrew club, and time’s starting to run out. I had better get brewing. I […]
Last night a couple guys from my homebrew club put together a nice tasting comparing different English hops. They made a simple bitter with Maris Otter and some crystal malt and single hopped 3 gallon batches to about 50 IBU at 60 and 10 min with 0.25 oz at flameout. It was a great way […]
Since I acquired a refrigerator from a neighbor I had been meaning to finally brew a lager. I had been putting off making one for some time, as brewing one can make brewer feel very vulnerable. There is your beer with nothing to hide any flaws. No roasted barely to counter balance any residual sweetness. […]