The Science of Brewing: How Riggs Beer Company Masters Yeast Management

For craft beer enthusiasts and home brewers alike, achieving consistent, high-quality results can feel like chasing an elusive goal. While many focus on hop varieties or grain bills, there’s a microscopic maestro conducting the entire fermentation symphony: yeast. This tiny organism can make or break a brew, turning carefully crafted wort into either a masterpiece or a mishap.

At Riggs Beer Company, Ken Ringwald brings both academic rigor and practical brewing experience to yeast management. With a PhD in microbiology, our team combines centuries-old brewing traditions with modern laboratory precision. This small but mighty quality control lab demonstrates how scientific methodology can elevate craft brewing to new heights.

In this article, you’ll discover how Riggs Beer Company harnesses the power of yeast through scientific precision. You’ll learn:

• How yeast transforms simple sugar water into complex, flavorful beer
• Why different yeast strains create distinctly different flavor profiles
• How professional brewers maintain yeast health for consistent results
• The delicate balance of managing yeast populations for optimal brewing

The Foundation of Fermentation – Yeast Management

At its core, beer production relies on yeast performing a remarkable transformation. As Dr. Ringwald explains, “Yeast is carrying out all of the fermentation that’s present in making beer.” The process begins with what brewers call wort – essentially sugar water created from malted grains. While this may sound simple, the complexity lies in managing the yeast’s behavior.

The Oxygen Paradox

One of the most fascinating aspects of brewing science is the careful management of oxygen. While yeast naturally prefers to grow with oxygen present, oxygen is actually “the enemy of beer,” as Dr. Ringwald puts it. The solution? A carefully choreographed process where brewers provide a small amount of oxygen at the start, allowing yeast to establish itself, before limiting oxygen exposure for the remainder of fermentation.

Ale vs. Lager

Riggs Beer Company works primarily with two main categories of yeast: ale and lager strains. Each brings its own characteristics to the final product:

• Ale yeasts:
  • Can function under warmer temperatures
  • Work faster
  • Create more pronounced flavors
  • Produce more fruity and phenolic compounds
• Lager yeasts:
  • Able to work under colder temperatures
  • Work more slowly
  • Create cleaner, crisper profiles
  • Allow other ingredients to shine through

The Science of Consistency – Yeast Management

At Riggs, we take a systematic approach to yeast management. Our process includes:

1. Precise Monitoring:
   • Tracking pH levels
   • Measuring sugar content reduction
   • Monitoring alcohol production
   • Controlling fermentation temperature
2. Scientific Testing:
   • Using hemocytometer plates for cell counting
   • Employing methylene blue dye to identify viable cells
   • Following standardized operating protocols
   • Maintaining careful documentation
3. Quality Control:
   • Regular viability testing
   • Strict sanitization procedures
   • Careful temperature control
   • Consistent pitch rates for each beer style

The Goldilocks Zone

One of the most critical aspects of yeast management is achieving the perfect pitch rate – not too much, not too little. Overpitching can lead to:

• Unpredictable fermentation
• Unpleasant flavor compounds
• Potential autolysis issues
• Inconsistent future batches

While underpitching can result in:

• Increased risk of contamination
• Stressed yeast producing off-flavors
• Incomplete fermentation
• Excess sweetness in the final product

Innovation Through Constraint

Riggs takes a unique approach to seasonal and experimental beers. Rather than constantly switching yeast strains, we maintain a small number of well-understood strains and instead vary other ingredients. As Dr. Ringwald notes, “I come from a lab background… a good experiment only changes one thing at once.” This scientific mindset allows them to create innovative beers while maintaining consistent quality.

Looking Forward

By applying scientific principles to traditional brewing practices, the Riggs Beer Company team demonstrates how modern craft brewing can achieve both innovation and consistency. Our methodical approach to yeast management showcases how attention to detail at the microscopic level translates into excellence in the final product.

For craft beer enthusiasts and home brewers alike, understanding these principles can provide valuable insights into the complexity of brewing science and the importance of careful yeast management in creating consistently excellent beer.

Our approach proves that in brewing, as in science, success lies not in complex equipment or numerous variables, but in understanding and carefully controlling the fundamental processes that create great beer.