Yeast isn’t just doing the work, it’s writing the entire flavor story.

In this episode of The BrewDeck Podcast, we get into what yeast is really doing in spirit distillation and why it’s way more than a sugar-to-alcohol machine.

With insights from Denise Jones (Fermentis) and Kevin Kawa (AB Biotek), we break down how fermentation variables shape the final spirit. Temperature, pH, and strain selection aren’t just technical choices, they’re flavor decisions. We also explore how yeast innovation is evolving, from non-traditional strains to new research giving distillers more control across different mash bills. It’s less guesswork, more intention.

The takeaway: the more dialed-in your yeast strategy is, the more distinct your spirit becomes.