Second dimension: The influence of fermentation parameters

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Kevin Lane

Support Manager - Americas

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Anne Flesch

Fermentis Regional Sales Manager North America - West

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José Pizarro

Fermentis Regional Sales Manager North America - East

Webinars Cycle – Exploring the three dimensions of beer fermentation

For many years we looked at fermentation like a mystery box: “the brewer makes the wort and yeast makes the beer”. In the last years, academic research and new findings have led us to reconsider that brewers are, in fact, yeast shepherds.

In this cycle of webinars, we will explore the differences between different brewer's yeast strains (first dimension), the interactions between yeast and process parameters (second dimension), and the interactions between yeast and ingredients (third dimension) — an innovative approach to comprehend the three dimensions of the fermentation to target specific aromatic compounds. 

Second dimension: the influence of fermentation parameters

In this webinar, we will address the influence of operational parameters on the performance and expression of aromas and flavors. What happens when the inoculation rate, temperature, and original gravity are modified in different fermentations? We will review the revealing conclusions drawn from the statistical analysis derived from studies conducted with a lager and an ale strain, which challenge some industry dogmas.