What are Diastatic Yeasts? Why are they different? When to use them and how? Our guests Prof. Dr Brian Gibson, and Dr. Kristoffer Krogerus, will answer all the Diastaticus questions related during this webinar, from brewing usage to limits and difficulties linked to this yeast variety.

Prof. Dr Brian Gibson leads the Chair of Brewing and Beverage Technology at TU Berlin and oversees all aspects of the teaching and research within the Chair. Dr Gibson’s research focuses on brewing yeast – their physiology and genetic background and how these impact fermentation performance and beer quality. Prior to accepting the post at TU Berlin, Dr Gibson held the role of Principal Scientist at VTT Technical Research Centre of Finland, where he led multiple privately and publicly funded projects related to brewing and other fermentation processes. He is a graduate of University College Dublin and has worked at Oxford Brookes University and the University of Nottingham. He holds a Docent position at the University of Helsinki. He has published approx. 65 peer-reviewed papers related to brewing yeast, fermentation, and related topics.

Dr. Kristoffer Krogerus is a Research Scientist at VTT Technical Research Centre of Finland. His research interests include brewing yeast physiology and genetics, as well as flavor production. He earned a PhD in Biotechnology at Aalto University in 2019. His PhD thesis discusses the creation and characterization of new lager yeast hybrids. He has published approx. 30 peer-reviewed papers related to brewing yeast and fermentation.

Beer Fermentation & Diastatic Yeast