Flavors of Yeast

White-Labs from Dennis Stein on Vimeo.



San Diego Beer Week is coming up fast, and November 4-13 can't get here soon enough! Events are still being added to the calendar, and the one that we're most excited about is the "Flavors of Yeast" presentation by the Head of Laboratory Operations at White Labs, Neva Parker. It's certainly not going to be the run-of-the-mill drinkfest (NOT that there's anything wrong with that!) that will be taking place all over the county, rather a more science-y panel for serious beer lovers, home brewers, and just general nerds alike.

On Wednesday, November 9th from 6-9pm at Sea Rocket Bistro, $20 gets you into the talk (plus hors d’oeuvres) that will cover topics like cultivating yeast and the different properties that strains provide to beer styles. As a bonus (and learning experience of course), attendees will slosh down side-by-side a 'base beer' that was created identically in every way except yeast strains, so the individual flavor profiles can be explored and discussed as a group. Yeasts include:

WLP530 Abbey Ale Yeast
Used to produce Trappist style beers, distinct for their clovey, estery profile. Fruity and alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

WLP810 San Francisco Lager Yeast
This yeast is used to produce the “California Common” style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.

WLP655 Belgian Sour Mix 1
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
(info from the Sea Rocket event page)

So if you're a beer lover, science geek, or just someone who wants to know more about the weird little creatures that help the more popular hops + barley become beer, head on down! I'll be there with pocket protector and pint!