2017 Master Brewers Conference
 
12. Yeast laboratory basics for small to midsized breweries

John Giarratano, Inland Island Yeast Laboratories, Denver, CO, U.S.A.

Yeast, Fermentation, and Microbiology I
Thursday, October 12
1:30–2:45 p.m.
M301–M302

For breweries looking to add a laboratory or improve an existing one, John Giarratano of Inland Island Yeast Laboratories will present on the basic science and laboratory techniques for yeast management in a small-to-midsized craft brewery. Beginning with the fundamentals of yeast metabolism and techniques to push your beer towards the desired flavor profile, John will also discuss the importance of yeast pitching rates and strain selection. Next, he will discuss basic methods of a QA/QC program, including steps that most breweries can take using existing equipment. Finally, John will present a breakdown of inexpensive equipment and space requirements for setting up a small but functional lab, along with a list of affordable lab equipment that are a necessity, as opposed to expensive equipment that are a luxury.

John Giarratano has an undergrad in molecular biology and a master's degree in bioengineering. He spent nearly a decade working in mammalian cell culture operations and biofuel yeast propagation before starting Inland Island Yeast Laboratories in 2014. John now strives to provide the highest quality yeast, bacteria, and brewery laboratory support to the growing craft brewing market by combining good manufacturing practices, unparalleled customer service, and customer education.

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