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Could Killer Yeast Give New Life to Beer Quality?
Researchers and yeast labs are looking closer at whether yeast-killing yeast—such as those that snuff out diastatic strains, preventing cross-contamination—may have broader applications in brewing.
Do killer yeast have the potential to solve all your post-fermentation problems? Perhaps not all of them, but the potential is intriguing to brewers and quality-assurance specialists.
Cincinnati’s Rhinegeist Brewery has helped to pioneer research into killer strains that may solve issues with diastatic yeast. The research is new, but labs already have developed yeast that can kill diastatic strains—and, in the future, it may be possible to apply the same approach to other post-fermentation problems.
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