Season 3, Episode 16

EP 16 - Release The Yeast

Wed, July 29th 2020 | 01:15:56
Episode Summary

We had a hard time finding beers that really make it easy to talk about Yeast. Our impulse was to look for classic Belgian beers as an entryway to speaking about the characteristics of different yeast strains. However, as the landscape of beer retail changes during Covid, we found ourselves unable to find a Chimay, or Piraat. After some shopping around, we're excited to check off a beer on Jon's Mount Beermore — and bring in a classic from Flying Dog. Sit back and enjoy a pint as we talk about Yeast. (More than you ever hoped for)

Episode Notes

What We’re Drinking:

Franziskaner by Spaten-Franziskaner-Löwenbräu-Gruppe

  • ABV: 5%
  • IBU: 12
  • Notes: Franziskaner Hefe-Weissbier Naturtrüb is a natural and elegant wheat beer protagonist from Bavaria with a lush white foam. The copper-golden wheat beer with yeast-over opalescence unfolds an aromatic fragrance with a harmonious fruit in which bananas and citrus fruits greet.

Raging Bitch by Flying Dog Brewery

  • ABV: 8.3
  • IBU: 60
  • Notes: This beer has a lot going on. Its sweet malt body is contrasted by pine and grapefruit hop flavors and exotic fruit notes from the Belgian yeast.


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Beer 101 - Yeast

Jon and Harrison cover the history and importance of Yeast as the 4th catalyst in beer-making.

What's the difference between Lager Yeast vs Ale Yeast?

Could we use Bakers yeast to make a beer?

Why is Yeast so important to make beer?

What happens when brewers start using Wild Yeast?

Have a question you want to be answered? Share it with us in the Facebook group, or send us a Tweet @thatbeerpodcast

Next Episode:

  • Beer 101: Sourcing Materials


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