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Brewing with Brettanomyces Yeast and Mixed Cultures

Speaker: Chad Yakobson, Owner and Brewer, Crooked Stave Artisan Beer Project. This seminar appeals to Brewers looking to work more closely with wild yeast and sour beers. Chad Yakobson is the Owner and Brewer of Crooked Stave Artisan Beer Project located in Denver, Colorado. He obtained a BSc in Horticulture Science before going on to study Viticulture and Oenology in New Zealand. He then switched his focus to the brewing industry concentrating on various micro-organisms present during barrel-aging of sour beer. In 2010 Chad completed his master’s thesis, titled: Primary Fermentation Characteristics of Brettanomyces Yeast Species and Their Use in the Brewing Industry, and was awarded a Master of Science in Brewing and Distilling from Heriot-Watt University and the International Centre for Brewing and Distilling in Edinburgh, Scotland.