January 16, 2020 | 12-1:15 PM | $40.00
Yeast converts sugar to alcohol and creates flavor in the process, but how far does the impact of yeast really go? In this seminar we'll look at everything yeast impacts in the spirits production process, from strain selection to bottling. Let's balance the in depth geeky science with real world illustrations while we cover all that yeast contributes in fermentation, how lees (or dead yeast) management in distillation can sculpt flavors on the still to create a distinct style, and how yeast created precursors and molecules develop and convert as the spirit ages to create even more complexity. As if that's not deep enough, we'll also dive into a discussion of differing yeast species, historical yeast practices, and modern approaches to yeast selection including important considerations in blending or cultivating one's own yeast.