Your yeast are your hardest working employees, but how regularly do you check in and listen to their concerns? Beyond cell and viability counts, sensory data from your brewery provides a unique insight into your yeast if you know when to sample and what to look for. In this seminar, we explore which off flavors are associated with yeast health and fermentation issues, potential causes of yeast off flavors in your brewing process, and recipe design considerations to dial in yeast health and wellness.
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Learning Objectives
- Identify off flavors associated with suboptimal yeast health
- Get to know brewing process parameters that can cause these off flavors
- Explore recipe considerations that can impact yeast health and yeast-derived off flavors
- Learn where and how to sample in order to identify root causes of off flavors
- Explore where and how yeast-derived off flavors show up in sensory data
About the Speaker
Jackie Beardstrom, Technical Consultant
Charts & Esters Consulting
For the last decade, Jackie Beardstrom has been solving multidisciplinary problems in fermentation science as a nerd in the production space. Before founding Charts & Esters Consulting, she worked for Bale Breaker Brewing Company for over six years, where she developed their YOXI line of hard seltzers and specialized in sensory analysis, microbiology, new product development, and data dashboards. Her diverse educational background includes environmental sciences, data visualization, consumer and applied sensory science, winery technology, and business administration. She is based in Yakima, Washington and was the founding chapter leader of the Yakima Pink Boots Chapter. After spending most of her career as Jackie Beard, she and her husband created a blended last name (Beardstrom) in 2022 to celebrate the birth of their son.
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