BSI Blog

Kettle Souring

Kettle Souring By Carli Severson Microtechnologist The Brewing Science Institute If you have been to a liquor store or brewery recently, chances are you have come across sour beers. Sour…
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Getting to Know Your Lacto

Getting to Know Your Lacto There’s never been a better time to start getting to know your lacto. Thanks to American Craft Brewers, sour beers, a once dying style, are…
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Basic Brewing Microbiology

Basic Brewing Microbiology Unlike traditional breweries, most craft breweries are not designed by brewery engineers or brewing microbiologists. As such, brewhouse and fermentation are very often housed in the same…
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Cleaning and Sanitizing in the Brewery

Cleaning and sanitizing in the brewery take energy. You can use mechanical energy. You can use chemical energy. You can even use a combination of both mechanical and chemical energy.…
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LAB for Sour Beers

Lactic acid bacteria (LAB) have many practical uses in the production of sour beers. Although souring beer is a method of “controlled spoilage” – just like yeast, bacteria require specific…
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Beer Spoilage Organisms

Beer Spoilage Organisms by Katelyn Nishimoto, BSI Microbiologist Making quality beer is a dynamic and rewarding experience that incorporates the living world around us. First and foremost, successful brewing can…
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Beer Contamination Testing

Beer Contamination Testing By Kory Davis QC & Propagation Specialist The Brewing Science Institute Not only is beer delicious, it has also been pivotal for mankind’s survival. Due to beer’s…
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Yeast Stress & Viability

Yeast Stress & Viability Yeast stress is a vast topic that is nowhere near being fully understood, however, to begin scientists have come up with different ways to measure it.…
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LMDA – Lee’s Multi-Differential Agar

LMDA – Lee’s Multi-Differential Agar By Carli Severson Microtechnologist The Brewing Science Institute In a perfect world, a brewer would only have one organism, the culture yeast, present during fermentation.…
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