Our latest recipe release is designed for you to truly brew like the professionals. Fausto Yu-Shan, Wyeast’s Plant Operations Manager and Professional Brewer, crafted this Munich Dunkel recipe ...
In celebration of Wyeast Laboratories’ 39th anniversary, we chose to showcase two yeast strains that came to the Wyeast Culture Collection in our earlier days. These strains also give homebrewer...
Preview the 2025 Private Collection release calendar by Wyeast Laboratories. Each quarter is curated to align with seasonality, iconic favorites, and trends developing across the industry. Favorites r...
Saccharomyces cerevisiae variety diastaticus, also know as S. cer. var. diastaticus or diastatic S. cerevisiae, has been a frequent topic of conversation within the brewing industry (Read our first r...
Written by Robert Beezer Quality & Regulatory Compliance Manager Wyeast Laboratories, Inc. Viability has long been used for assessing the suitability of a yeast culture in brewing but inter...
Wine and wine-like fermentations (cider, mead, and seltzer) often require significant supplementation of yeast assimilable nitrogen (YAN) to avoiding poor fermentation kinetics and off-odor developmen...
Since 2016, homebrewing has seen a dramatic increase in popularity. According to the American Homebrewers Association there are more than a million homebrewers in the U.S., with 40% of them starting i...