You’re done all you can to make a decent beer, but then the calls start
coming in. Pubs are complaining that your cans look like they’re ready to
explode. Drinkers are complaining that your beer tastes awful. Another said
when they opened the can, all the beer shot out like a geyser.
Chances are, you’re dealing with an unwanted yeast. In this episode we’ll be talking with yeast experts Brian Gibson and Kristoffer Krogerus of the Technical Research Centre of Finland. One of their specialties is diastaticus yeast and they’ll be telling us why it seems to hit the craft beer industry more than the big players, legal problems it can cause, and about an easy to use tester with fast results that you’ll find handier than sliced bread – but isn’t available?
GUEST
Brian Gibson and Kristoffer Krogerus of the Technical Research Centre of Finland
SUPPORTER
This episode is supported by Dickies
Born in Fort Worth, Texas 1922. Dickies are the world’s leading performance workwear brand.
Made for the makers then and we make for them now; creating goods as hard-working and as honest as the people who wear them. We know that across the trades we support, there are many people who are really passionate about their jobs and our exclusive makers campaign is a way to celebrate that.
James from Harbour Brewery calls having his own brewery being a craftsman. It’s not about seeing yourself as being wholly original or wholly new. It’s about being in a lineage of craftspeople who produce things because they love it but they respect the tradition and the skills it takes to make.
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