Event Recording
Omega Yeast: Plus & Next Series
Omega Yeast’s Director of Quality, Greg, presents an in-depth seminar at Gnome Brew on the company’s Plus and Next Series yeast strains, exploring how modern yeast engineering, fermentation science, and new brewing technologies are expanding what brewers can achieve with yeast.
About This Video
Greg from Omega Yeast introduces the company’s research-driven approach to brewing yeast and explains how their R&D team develops new strains designed to improve brewing performance or introduce new flavor possibilities. The talk focuses on two major product lines: the Next Series, which explores new flavor and aroma potential, and the Plus Series, which improves practical brewing performance.
The presentation walks through several key technologies Omega has developed using precise CRISPR-Cas9 gene editing. Greg explains how yeast genes can be targeted and modified to alter specific fermentation traits, allowing brewers to remove phenolic off-flavors, reduce diacetyl production, unlock hop-derived thiol aromas, or control haze formation in finished beer.
Along the way he breaks down the science behind fermentation compounds such as diacetyl, phenols, thiols, and yeast-derived haze. The session includes practical brewing insights on hop creep, fermentation management, yeast health, pitching rates, and how different yeast traits influence flavor, clarity, and fermentation efficiency.
The talk concludes with a discussion of how yeast engineering may shape the future of brewing, including new approaches to haze control, fermentation performance, off-flavor prevention, and expanding the range of flavors brewers can create through yeast-driven fermentation.
