In this episode of The Beer Rep Chats With, Martin continues The Fab Four mini-series exploring the four core ingredients of beer, this time focusing on the unsung hero of brewing — yeast.
Joining him is Paul Malcolm from WHC Lab, a biotechnology company based in Ireland that’s leading innovation in yeast and fermentation. Together, they dive deep into how yeast shapes the flavour, aroma, and mouthfeel of beer, and why it deserves far more recognition than it gets.
Paul explains the differences between liquid and dry yeast, the science behind yeast selection, and how WHC’s cutting-edge research is helping brewers improve quality and consistency. They discuss yeast’s crucial role in the rise of low and no alcohol beers, the challenge of creating flavourful low-ABV options, and how new yeast strains are tackling body, balance, and mouthfeel.
From ancient yeast discoveries to next-generation hybrids, this episode reveals just how dynamic and exciting the world of yeast really is. Whether you’re a brewer, beer geek, or curious drinker, you’ll come away with a new appreciation for the tiny organism that makes every pint possible.
About WHC Lab:
https://www.whclab.com/
All Podcast Episodes:
https://thebeerrep.com/podcast-episodes/
Chapters
00:00 - 02:31 Introduction to Paul and WHC Lab
02:32 - 06:28 The Importance of Yeast in Beer Flavour
06:29 - 10:54 Surprising Yeast Strains and Their Properties
10:55 - 17:15 Dry vs. Liquid Yeast: Performance Differences
17:16 - 25:54 The Rise of Low and No Alcohol Beers
25:55 - 26:20 The Role of Glycerol in Mouthfeel and Body in Beer
28:21 - 31:29 Innovations in Low and No ABV Beers
31:30 - 38:11 Balancing the Brew: Mastering Yeast Conditions
38:12 - 40:22 The Overlooked Contribution of Yeast to Flavour
40:23 - 44:25 Highlighting Yeast Character in Brewing
44:26 Final Question Wrap Up
