Non Alcoholic Beer and Yeast with Janish and Carlsen – BeerSmith Podcast #276

Scott Janish from Sapwood Cellars and Simon Carlsen from CHR Hansen be part of me this week to debate utilizing modern yeasts to create low alcohol and non-alcoholic beers.

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Subjects in This Week’s Episode (50:40)

  • This week I welcome again Scott Janish. Scott is writer of the current e book “The New IPA: A Scientific Information to Hop Aroma and Taste” (Amazon affiliate hyperlink) and in addition co-founder of the Sapwood Cellars brewery in Columbia, Maryland.
  • Becoming a member of us is also Dr Simon Carlsen from CHR Hansen in Denmark. Simon makes a speciality of utilizing specialised yeast strains for low alcohol beers in addition to different meals and beverage merchandise.
  • We begin with a brief dialogue of Scott’s low alcohol beer program at Sapwood Cellars.
  • Simon talks about CHR Hansen which began within the dairy business however has branched out to different meals and drinks together with wine and beers.
  • Scott introduces the strategy he’s utilizing to make very low alcoholic (< 0.5%) beers which includes particular yeast strains that don’t ferment maltose.
  • Simon talks in additional element in regards to the yeast strains and the way they work.
  • Scott talks about working with Frozen Liquid Yeast (FLY) which is a brand new yeast format that extends the lifetime of liquid yeast by storing it at very chilly temperatures. He shares his experiences working with it.
  • Simon tells us a bit in regards to the fruity flavors they’re getting from the yeast and potential to experiment with thiol liberating and fruity IPAs utilizing some strains.
  • Scott and Simon discuss oxygen dosing and the way it can probably drive the alcohol content material even decrease with sure yeast strains.
  • Simon discusses packaging and ending concerns for these NA beers.
  • Every visitor shares their closing ideas.

Due to Scott Janish and for showing on the present and in addition to you for listening!
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