BSI Blog

Colorado Mountain Lager Yeast

L-05 Colorado Mountain Lager Yeast Whether you have a reliable recipe, or are looking to develop a different lager, BSI’s Colorado Mountain Lager, L-05 could be the strain for you.…
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Seltzer Yeast and Where to Get It

Seltzer for the Masses Love them, or despise them, the trend is seltzer for the masses. That’s why we’re going to talk about seltzer yeast and where to get it.…
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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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