PODCAST GUESTS

Eric Dixon

Eric Dixon joined Lallemand as the Midwest technical sales manager in 2018 after working in the brewing industry for several years at breweries all around the USA. Originally from Delaware and now living in Chicago IL. He’s a graduate of Siebel Institute of Technology. An avid hiker and lover of all things. outdoors.

Pablo Gomez

Pablo Gomez is the Southeast & Latin America Technical Account Manager for White Labs, based in Asheville, North Carolina.

Marcelo G. Cerdán, Ph. D.

Marcelo G. Cerdán, Ph. D.Marcelo G. Cerdán, Ph. D. joined Fermentis by Lesaffre in 2007 as Sales Manager for Latin America, and in 2013 he took the role of Sales Director for all the Americas. At Fermentis, he developed yeast sales, yeast derivatives, and fermentation solutions in all fermented beverage industry segments. He also contributed to several R & D projects in the region and organized training activities in the industry.

EPISODE 9: YEAST BUDS

PODCAST HOST:
TIM ROBERTS – TERRITORY MANAGER, COUNTRY MALT GROUP

GUESTS:

ERIC DIXON – MIDWEST TECHNICAL SALES MANAGER, LALLEMAND

MARCELO G. CERDAN, Ph. D. – SALES DIRECTOR, AMERICAS, FERMENTIS

PABLO GOMEZ – TECHNICAL ACCOUNT MANAGER SOUTHEAST & LATIN AMERICA, WHITE LABS

Key Points From This Episode:

  • Introducing Pablo, Eric, and Marcelo, three yeast experts, and today’s guests.

  • Each guest gives a brief snapshot of their background.

  • Debunking myths about dry yeast.

  • Why dry yeast is a popular choice for so many brewers.

  • The difference between propagation and fermentation of yeast.

  • Why quality control is so important when it comes to responsible propagation.

  • How co-fermentation and blending strains can be a quick and easy way to diversify flavor.

  • How to overcome issues associated with yeast blends.

  • Different innovations that have aided our guest’s fermentation processes.

  • Advice for veteran brewers with high-tech equipment, and newcomers still green to brewing.

  • Hear about the best practices you can perform in your lab.