Don Tse

Don Tse is an internationally recognized beer writer and beer judge, working from his home base in the middle of North America’s barley belt.


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Under the Microscope: Could Tank Geometry Take Your Beer to the Next Level?

Some brewers make a strong argument for wider, shallower fermentors—for better esters, healthier yeast, quicker turnaround, and more.

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Under the Microscope: Opening Up About Open Fermentation

What is open fermentation, and why do some brewing businesses—both traditional and modern—swear by it? Here we take the lid off this method and consider its unique set of strengths and drawbacks.

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Under the Microscope: Six Tips to Improve Your Fermentations

Happy yeast make better beer and a stronger brewing business. Here are some tips from the yeast whisperers to maximize your fermentations and lock in greater consistency.

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How to Improve Quality Control Without Breaking the Bank

For a smaller brewery ready to improve data collection and quality control, the idea of adding a lab or dedicated staff may seem out of reach. However, there are real steps that any brewery can take to help ensure quality—and many cost little or nothing.

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Can Bioengineered Yeast Solve Your Brewing Problems?

Labs and brewers are only beginning to discover the potential benefits of bioengineered yeast strains, from improving the flavor and quality of the beer to quicker turnaround time and potential cost savings.

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Under the Microscope: Brewing a Sense of Place with Wild Yeast

What does “local” taste like? Ask a microbe. From clean lagers to funky farmhouse ales, capturing yeast from your brewery’s backyard can lead to distinctive products that belong to their locale.

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Under the Microscope: Better Beer with House Yeast?

Is your small brewery ready for its own house yeast strain? Here are some key factors to consider, from sourcing it to keeping a close eye on it.

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The Tropical Trend: Getting More Tiki from Mixed Fermentations

Brewers have become adept at squeezing more fruit flavors out of their hops as well as producing lush fruit beers that evoke tropical cocktails. However, there is another way to amplify those crowd-pleasing flavors in your beers.

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What’s Going on in There? Looking at the Tech that Looks into Your Fermentors

Devices that monitor fermentation in real time and apps that make data analysis a snap can help improve quality and output. They can also save breweries money, reducing the chances for error.

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Under the Microscope: Clean Brewing with Kveik

Yeast labs are enjoying sales success with clean kveik strains, since their ability to ferment lager-like beers in much less time has obvious appeal. Besides reduced costs and climate impact, they are potential game-changers for hotter climates worldwide.