Shows
The Brewing Network Presents | Brew StrongAvi Shayevitz From Lallemand Talks YeastJamil knows a lot about yeast, but sometimes he has to bring in an expert. On today's show, Jamil sits down with Avi Shayevitz, from the research and development wing of the Lallemand yeast company. Lallemand has been making high-quality dry yeast for years now - for both brewing and winemaking - and has been a big player in raising the bar on dry brewing yeast quality. Avi and Jamil cover a wide range of yeasty goodness here! Learn more about your ad choices. Visit megaphone.fm/adchoices2023-09-081h 17
The Brü LabEpisode 112 | Defining GMO w/ Molly Browning, Laura Burns, and Avi ShayevitzJoining Cade in the lab this week are Molly Browning, Laura Burns, and Avi Shayevitz to discuss the terminology, science, and regulation of genetically engineered yeast. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Genetically Engineered Yeast - A Review of Terminology, Science, and Regulation 2023-06-071h 15The Brü LabEpisode 091 | Impact Lactic and Acetic Acids Have On Alcohol Fermentation w/ Avi ShayevitzThis week, Cade welcomes Avi Shayevitz, R&D Research Scientist at Lallemand, bac to the lab to discuss the work he's done on how high levels of acidity in wort impact different species of brewing yeasts. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry...2022-12-211h 16
Master Brewers PodcastEpisode 212: Yeast Nutrient: Hard Seltzer vs WortWhat does a brewer who is new to brewing hard seltzer need to know about yeast & fermentation? And more importantly, what the heck is actually in yeast nutrient? Which type of nutrient do you need and how much should you be using?Special Guests: Avi Shayevitz, Brittney Christianson, and Eric Abbott.Sponsored By:MoreBeer: Brew Ninja: Fermentis: Precision Fermentation: Gusmer: BSG: Proximity Malt: Hopsteiner: Links:Selected Topics Relevant to the World of Hard Seltzers — 2020 World Brewing CongressDistrict Presentation ArchivesUpcoming Events - Master Brewers Calendar2021 Master Brewers Conference — Oct 28-30 | Hilton ClevelandAbstract Submissions Now...2021-05-3155 minThe Brü LabEpisode 015 | Barrel Microbiome and Mycobiome with Dr. Avi ShayevitzThis week, Cade as Dr. Avi Shayevitz, R&D Research Associate from Lallemand, in The Brü Lab to discuss his study cataloging the bacteria and fungi that exist in barrel fermented and barrel-aged beer. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Barrel-Induced Variation in the Microbiome and Mycobiome of Aged Sour Ale and Imperial Porter Beer2021-05-261h 19
Build Me A BreweryRaw Materials & Ingredient Suppliers Part 3 - Avi Shayevitz from Lallemand BrewingIn this episode I chat with Research & Development Associate, Avi Shayevitz from Lallemand Brewing over in Canada. An avid homebrewer and a passion for the science behind the brewing process having a Masters Degree in Food Science, Avi dives into the important considerations in regards to Yeast that Breweries need to get their head around in the commercial world of brewing. We talk about the role Yeast plays in the brewing process, handling of yeast in a commercial sense, building a relationship with your Yeast supplier, Dry Yeast vs Liquid yeast and we also discuss how Breweries c...2021-02-161h 10