The Importance of Zinc in Fermentation​​

​​Thursday, September 21, 2017| 11:00 am – 12:00 pm CDT

Joe Kinney, FX Matt Brewing Co., Utica, New York, U.S.A.



Registration is now closed. This webinar will be available to members online in the webcast library in about one week.

Webinars are currently offered free to individual and student members and $49 for non-members.

After registering you will receive a link to the webinar approximately 24 hours in advance of the webinar.


In this webinar we will examine the basic nutritional requirements for yeast growth and metabolism. Of these, we pay particular attention to the element zinc. Brewers tend to overlook zinc, and text books often give very little explanation as well. Zinc is an enzyme cofactor for many metabolic pathways, including alcohol dehydrogenase. Zinc also plays a role in membrane function and yeast flocculation.

Very few publications are available on zinc in brewing and are typically geared toward high gravity, high adjunct brewers. This webinar will discuss where, when and how to add supplemental zinc according to best practices. We will also examine novel results from a simple experiment that may be carried out in almost any brewery for strain-specific zinc additions.

JoeKinney-smaller.pngWhat attendees will take away:

  • Zinc plays an important role in maintaining a healthy yeast culture that performs to the brewer’s expectations.
  • The proper dosage of zinc is important, and in the case of yeast, strain-specific.
  • The effects of zinc are cumulative, and thus continuous, consistent dosing is critical.

​About the Presenter

Joe Kinney, FX Matt Brewing Co., Utica, New York, U.S.A.

Joe has held the position of microbiologist for FX Matt Brewing Co. for over four years. He holds a B.S. in Biology and M.S. in Molecular Biology from the University at Albany. Prior to analyzing beer, Joe worked in the quality control group for a pharmaceutical laboratory.