All About Our Yeast: Part One

Stone Brewing Co. Blog -- by Randy Clemens

Y’know… it seems like hops get a heck of a lot of attention for their delightfully flavorful contributions to our awesome beers. Rightly deserved, but there’s a little unsung hero that we feel is finally due some credit: our yeast strain.

A plate of Stone Brewing Co. yeast colonies at White Labs

BOW BEFORE SACCHAROMYCES CEREVISIAE! Wha.. No! We were kidding! Get up!

To tell the truth, my favorite part of putting together our book—The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance—with Steve and Greg was getting the low-down on where the Stone yeast strain came from. You see, when a mommy and daddy yeast cell love each other very much… no, not really. (They don’t even get to have that much fun; yeast cells reproduce asexually through a process called budding… but I digress.) Our yeast’s ultimate origins were told to me by Steve, and I laughed my ass off when he told me the story. From the aforementioned book, I quoteth:

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