Hey all. I am posting this on behalf of a friend working in the Rowley lab at the University of Idaho.
The Rowley Lab at the University of Idaho is currently interviewing Brewers and QA/QC specialists in the craft brewing industry about their experiences with diastatic yeast, current yeast management practices and their receptiveness to genetically modified yeast. We are aiming to speak to over 100 breweries and publish our findings on these subjects in order to shine some light on a subject that is largely under discussed in brewing literature. If you are interested in contributing to this project or would like more information please reach out to Jamie Mackenzie via email (jamesmackenzie@uidaho.edu) to schedule a short interview or you can click this link to answer a google questionnaire.
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Campbell Morrissy, PhD
Director of Brewery Operations
pFriem Family Brewers
MBAA NTC - Committee Chair
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