Close look at Saccharomyces cerevisiae var. diastaticus
Free lecture by Jessica Swanson

Fascinating lecture by Jessica Swanson, Lead Development Scientist at Bright Brewers Yeast.

Thursday 20 February 2020, she will host a free seminar about ‘Saccharomyces cerevisiae var. diastaticus’ in the Brouwland Academy.

Jessica Swanson is the Lead Development Scientist at Bright Brewers Yeast. For over a decade she has been involved in yeast product development, fermentation and quality assurance. At Bright she is responsible for the phenotypic characterization, selection and quality assurance of Bright’s brewing yeast. She is passionate about craft beer and collaborating with American and Canadian breweries to evaluate new brewers’ yeast.
Saccharomyces cerevisiae variety diastaticus is a type of yeast that causes super-attenuation of beer during fermentation and after packaging. Many brewers yeast, such as saison, are classified as var. diastaticus. This seminar will take a closer look at what is occurring in this specific fermentation, as well as outline practical techniques to avoid typical common problems such as over-carbonation, bottle gushing and packaged beer explosion.

If you don't want to miss this FREE lecture and ask Jessica Swanson all your questions afterwards? Then come to the Brouwland Academy. After the presentation the attendees will receive a 10% discount coupon, it can be used in our shop in Beverlo which will be open that evening for this occasion.
Please note that the places are limited!

When: 20 February 2020, start 7 p.m. (doors 6.30 p.m.)
Where: Brouwland Academy, Korspelsesteenweg 86, 3581 Beverlo, Belgium
Language: English

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