Fermentation Decoded

Lindsey Zenker from Funky Buddha shares some fascinating insights into the importance of yeast in brewing and the flavors it can impart to beer.

We got Daniel’s perspective, from the position of a German brewing in the UK, on the benefits of using Oculyze in achieving consistent results of yeast monitoring.

We talked to Leonel Migliore from Cerveza Sura about the flavors of the South and…

We talked to Max Haemmerle from Philter Brewing about quality control in the brewing industry and how technology can help boost the creativity of brewers.

We talked to Helen and Eric about their exciting journey with Oculyze – from intrigued at first sight, through the hands of the people in the laboratory, and down to the brewers on the floor.

We talked to Collette Arnheim from Stomping Ground Brewery Collingwood about the role technology, and Oculyze, in particular, has played, as part of their quality program

After learning about Oculyze from his friends at Anarchy Brew, Rubens tested himself. His conclusion: Oculyze is a sensational tool!

A talk about the advantages of using Oculyze vs. a cell chamber & a microscope, the role of yeast cell counting in winemaking, and avoiding stuck fermentation.

An interview about the danger of stuck fermentation in wine making, why adding yeast nutrient during wine fermentation is important, and how Oculyze can help.

A discussion about how technology has helped breweries overcome the challenges of the pandemic and why yeast activity monitoring is so important.