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.

Pablo shares how yeast impacts flavor, aroma, and even the overall identity of a beer — far beyond simply producing alcohol and CO2.

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.

The episode also covers:

• The history and science of brewing yeast
• How yeast became domesticated over thousands of years
• Liquid yeast vs. dry yeast
• Kveik yeast and high-temperature fermentation
• Diacetyl and White Labs’ new “Modigen D” bioengineered yeast technology
• Homebrewing tips, fermentation control, and oxygen management
• Beer freshness and why IPAs should be consumed fresh
• How yeast affects classic beer styles from German lagers to hazy IPAs

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.

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.

Cheers!