The Myth of Mexican Vienna Lager: history geopolitics, and revolution

This a well-known story. Emperor Maximilian I, an Austrian noble brought to Mexico by the French, is said to have introduced Vienna Lager to Mexico so that he could enjoy his native beer in his new homeland. He supposedly ordered the construction of a brewery to produce Viennese beers. The brewery was built in Orizaba, Veracruz, and was known as “La Constancia.” This is how Vienna Lager quickly gained popularity throughout Mexico, explaining the current popularity of this beer style.

“Raise a Glass to Summer: The Best Quebec Brew Fests of 2023”

Quebec is a province that is known for its love for beer, and it’s no surprise that brew fests are popular here. There are many brew fests happening in Quebec between June and October 2023, but we’ve narrowed it down to the top five. Each of these brew fests has its own unique history, profileContinue reading ““Raise a Glass to Summer: The Best Quebec Brew Fests of 2023””

How to use brettanomyces

What sets Brettanomyces apart from Saccharomyces cerevisiae, the traditional beer yeast? First and foremost, it’s their ability to digest sugars. The presence of certain enzymes (alpha-glucosidase) allows Brettanomyces to break down more complex sugars than traditional yeast. This means that Brettanomyces can digest very complex sugars that traditional yeast cannot. Thanks to their voracity, beers fermented with wild yeasts can reach a final gravity close to 1.000, or even below. In contrast, the final gravity of a beer fermented with traditional yeast rarely drops below 1.005.

The Art of Fermentation: Spontaneous vs. Cultivated Yeasts

Brettanomyces, saccharomyces bayanus, saccharomyces cerevisiae, bruxellensis, claussenii, lactobacilli… Does that ring a bell? With this lexical field of wild yeasts, we explore a whole world of beer wort fermentation. Are you interested in learning a little more about the subject? Let’s go on an adventure together! How does yeast work? What are the types ofContinue reading “The Art of Fermentation: Spontaneous vs. Cultivated Yeasts”

5 tips for brewing beer with wild yeast

Jocelyn Bernier-Lachance is an experienced amateur brewer with around ten years of experience. He is also a trained microbiologist who has previously worked for the company Lallemand, the artisanal brewery Gallicus, as well as La Chope à Malt/Beer Grains. Today, he wants to share his experience with you to spread his passion for microorganisms andContinue reading “5 tips for brewing beer with wild yeast”

Improve Your Beer by Simplifying Your Grain Bill

To be a great brewer, you must acknowledge that perfecting recipe design is a lifelong process. We often start in one direction, and over time tweak and modify until it is something completely different. This process can take months, or even years to complete, and regularly comes with a lot of frustrations when things don’t turn out just right. 

Yeast, Beer, and the Pursuit of Perfection

The history of brewing is a fascinating one, full of trial and error as brewers sought to perfect their craft. Thanks to the efforts of these early pioneers, we now have access to a wide variety of delicious beers that can please any palate. If you’re interested in learning more about key trends in the craft beer industry, be sure to check out our blog for more tips.