One of the most ignored, or rather overlooked, ingredients in beer is water. We often take for granted how much of an impact water has had on brewing history, as well as current quality considerations and plant management decisions. Our world is roughly 71% water, and beer is more than that, around 90 to 95 percent water.

The chemistry, components, and processing methods of this key ingredient matter, a lot. And in this episode, we dive in to this complex and fascinating subject.

The current American craft has itself been a part of a persistent cycle, the rise and fall of craft beer. This is just another phase in the overall craft beer story. BUT, there are things that brewers have chosen to pursue that may be the actual root cause of their cycles. This podcast uses the sources to really look at what may be the cause of the shrinkage and what could be done to pull out of it. It focuses on the realities, and proposes a path forward.

While this is not the narrative that we as brewers here, this might be the narrative we need to find a path forward and to come out of this cycle stronger than ever.

In this episode of Brews and Bevs podcast, our hosts dive into discussing the workhorse of the brewery. Yeast is more than just an ingredient, it might be the most valuable employee. The right environment, the proper food, and the ideal hygiene of yeast all contribute extensively to how well this single celled employee performs its work.

This subject is extensive and what we discuss and cover here is just a general overview. There is so much more to share on this topic. Look for more as we work through presenting the broad knowledge catalog that is being developed at Solon Consulting.