Mar
5
12:00am
Demystifying Kveik Yeast - Richard Preiss - Escarpment Labs
By Gourmet Brewing
Exploring Kveik Yeast's No-Wait Fermentation
Charlie Papazian describes Kveik yeast as something that could revolutionize fermentation as we know it. It can ferment lager-like beers in just days ....and at uncontrolled high temperatures.
Richard Preiss is not only a Molecular Biology & Genetics scientist but also quite experienced with Kveik yeast. Please join us to hear more about the origins, traditions, capabilities, and cautions for this amazing new discovery.
What you will learn about Kveik Yeast:
- Kveik yeasts origins
- Historically traditional ingredients fermented with Kveik
- Kveik yeast traditions
- Kveik best practice: fast fermentation at high temperatures
- Comparisons to traditional yeasts
- Lower costs: equipment, water, and fermentors
- What others are doing with Kveik
Commercial Calibration: New Belgium Fat Tire
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About Richard Preiss:
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Richard Preiss is cofounder of Escarpment Laboratories, a yeast company focused on providing fermentation solutions for craft brewers. The company is based in Guelph, Ontario, Canada. Richard holds a MSc. in Molecular Biology & Genetics from the University of Guelph. He is a member of the Master Brewers Association of the Americas and American Society of Brewing Chemists. Richard leads the R&D efforts of the company with the focus on creating new products and better solutions for brewers.
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AHA Members can vote for their preferred candidates for the AHA Governing Committee at this link:
https://www.homebrewersassociation.org/membership/aha-governing-committee/election/vote/
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Gourmet Brewing
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