Join experts Glen Fox, a brewing omics specialist, Harmonie Bettenhausen, a brewing science authority, and Laura Burns, a seasoned industry professional, as they dive into the intriguing world of omics in brewing. They discuss how genomics, proteomics, and metabolomics improve beer quality and flavor profiles. Learn about yeast technology advancements, the importance of genetic analysis in brewing strains, and the evolving role of data in optimizing brewing processes. Exciting insights into the future of brewing technology await!

Dr. Laura Burns from Omega Yeast discusses attenuation with Cade, covering topics like measuring attenuation, apparent versus real attenuation, yeast genetics, optimizing fermentation, yeast adaptation, and genetic changes. The conversation emphasizes the crucial link between genetic modifications in yeast and the optimal production of alcohol and CO2 in brewing, as well as the importance of consistency and control in attenuation for brewing practices.