3 articles in this category
Researchers and yeast labs are looking closer at whether yeast-killing yeast—such as those that snuff out diastatic strains, preventing cross-contamination—may have broader applications in brewing.
Labs and brewers are only beginning to discover the potential benefits of bioengineered yeast strains, from improving the flavor and quality of the beer to quicker turnaround time and potential cost savings.
Determining whether a yeast is a contaminant is like deciding whether a plant in your garden is a weed—it all depends on whether you want it there. The insatiability of diastatic strains can be a danger if uninvited. Properly managed, it can be an asset.