Lab

For anyone serious about quality, there’s nothing quite as satisfying as a well-thought-out binder packed with standard operating procedures. Here’s how to get started on SOPs for your brewery’s quality program.

For a smaller brewery ready to improve data collection and quality control, the idea of adding a lab or dedicated staff may seem out of reach. However, there are real steps that any brewery can take to help ensure quality—and many cost little or nothing.

Is your small brewery ready for its own house yeast strain? Here are some key factors to consider, from sourcing it to keeping a close eye on it.

Brewers have become adept at squeezing more fruit flavors out of their hops as well as producing lush fruit beers that evoke tropical cocktails. However, there is another way to amplify those crowd-pleasing flavors in your beers.

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.

When uncertainty rules the day, brewhouse-equipment purchases need to offer trusted ROI. Breweries should look for equipment that solves today’s problems—but also tees up future flexibility.

Whether you are just starting out or want some tips to improve your process, here is GigaYeast's brief guide to harvesting, storing, and re-pitching yeast like a pro.