successful LABS meeting in the Minneapolis/St. Paul area held on September 11 at Summit Brewery in St.
Paul, MN. The meeting kicked off with some great Summit beer over a social hour, followed by a delicious taco bar that filled our stomachs before the
To lead the presentations, our first guest speaker came all the
way from Lallemand in Quebec, ON. Avi Shayevitz summarized some of the research he is working
on and gave us a teaser for their new lactic-acid-producing yeast strain,
Sourvisiae. The second speaker, Jace Marti of Schell’s Brewery in New Ulm, MN,
walked us through his Ratskeller dedicated to Berliner Weisse souring, and we
taste-tested four samples as he explained the steps and precautions when
building a sour program.
Thanks to everyone who was able to make this such a
fun and successful event—we hope to see you at the next one in the spring of
Active Dry Yeast 101: Applications, Misconceptions, and Future Projects
Avi Shayevitz is a food scientist from Oregon State University, USA, having received his Master’s Degree in Food Science and Technology under the guidance of Professor Chris Curtin. His background includes industrial chemistry, biochemistry, fermentation microbiology, and traditional beer production technology. Previous research has been focused on applying high-throughput sequencing technology to study aging progression in Lambic-style beers, and how barrel origins affect the final style of barrel-aged beers. During his studies, he has interned as a malt operator at Great Western Malting of Vancouver, Washington USA and as a product development brewer for Anheuser-Busch's The High End division. When not engaged in fermentation microbiology projects, he could likely be found testing the limitations of his ancient Honda motorcycle around the Pacific Northwest.
A sixth-generation descendant of August Schell, Jace Marti is assistant brewmaster and head of the sour program at August Schell Brewing Company. He graduated from the University of Minnesota, Duluth, and went on to earn his Certified Brewmaster Certificate from the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB Berlin). Since then, Jace has been focused on quality improvements and innovation at Schell’s, including starting and running the sour program at Schell's. Jace is also on the Presidient of the St. Paul/Minneapolis MBAA chapter and a former board member of the Minnesota Brewers Guild.
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