White Labs Yeast & Fermentation with Pablo Gomez | Brewing Science Explained | Episode 134

<p>In this episode of The Brewery Underground Podcast, Steve and Scott sit down with Pablo Gomez from White Labs in Asheville, North Carolina for a deep dive into the world of yeast, fermentation, and the science behind great beer.</p><p>Pablo shares how yeast impacts flavor, aroma, and even the overall identity of a beer — far beyond simply producing alcohol and CO2. </p><p>The conversation explores White Labs’ innovative fermentation techniques, their brewery and taproom concept in Asheville, and how different yeast strains can completely transform the same wort into entirely different beers.</p><p>The episode also covers:</p><ul><li>The history and science of brewing yeast</li><li>How yeast became domesticated over thousands of years</li><li>Liquid yeast vs. dry yeast</li><li>Kveik yeast and high-temperature fermentation</li><li> Diacetyl and White Labs’ new “Modigen D” bioengineered yeast technology</li><li>Homebrewing tips, fermentation control, and oxygen management</li><li>Beer freshness and why IPAs should be consumed fresh</li><li>How yeast affects classic beer styles from German lagers to hazy IPAs</li></ul><p><br /></p><p>Along the way, Pablo shares stories from the craft beer industry, insights into brewery fermentation practices, and even answers fun rapid-fire questions about “diva” yeast strains and what yeast might survive a zombie apocalypse.</p><p>Whether you’re a homebrewer, craft beer enthusiast, or just curious about the hidden science inside every pint, this episode is packed with fascinating beer knowledge and behind-the-scenes fermentation talk.</p><p>Cheers!</p>