All About Our Yeast: Part Deux

Gone, but in no way forgotten (guys as extraordinary as our former media and communications linchpin are impossible to forget), Randy Clemens is returning with a special edition Stone Blog post to close-out his two part series on Stone Brewing Co.’s yeast. Enjoy!

When we last left off, you’ll recall that we’d taken a trip down to see our friends at White Labs to learn a bit more about the unsung hero of our beer: the Stone yeast strain. We got to see where the yeast was stored and how it was cared for, but what happens once it gets into our hands?

Stone’s yeast strain under 40x magnification at a 2x dilution from a batch of fermenting IPA.