Lager Yeast with Dr Greg Casey – BeerSmith Podcast #278

Dr Greg Casey joins me this week to debate the historical past of lager yeast, and its evolution in brewing.

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Subjects in This Week’s Episode (50:07)

  • This week I welcome again Dr Greg Casey. Greg has an in depth historical past in brewing at Annheuser-Bush, Purple Star Yeast, Stroh, Coors, Molson and Millers. He has a PhD in Utilized Microbiology and was President of the American Society of Brewing Chemists from 2005-2006.
  • We begin with a dialogue of the standing of Greg’s 5 quantity set on the historical past of Adjunct Lager we mentioned in episode 248. Greg has two volumes popping out as early as this Fall and is engaged on the third quantity.
  • We begin with a dialogue of what lager yeast is and the way it’s traditionally and essentially completely different than ale yeasts.
  • Greg shares what he discovered working for a whole profession in lots of the bigger US lager breweries.
  • We speak concerning the state-of-the-art in lager yeast brewing again in 1979 when he began his profession.
  • I ask what’s modified within the final 44 years with regard to our understanding of lager yeast.
  • Greg shares a bit concerning the genetic and historic origins of lager yeast.
  • We focus on nature vs nurture and the way each have performed essential roles in lager yeast evolution.
  • Greg explains the differnce between the Carlsburg and Tubor lager yeasts and the way each variations are nonetheless utilized in producing adjunct lagers.
  • Greg discusses how the fast achieve in genetics and microbiology have formed how we now have a look at lager yeast.
  • We focus on how he’s integrated a lot of what he discovered into his 5 quantity set on adjunct lagers.
  • Greg shares his closing ideas.

Because of Dr Greg Casey for showing on the present and likewise to you for listening!
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