• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Advertise
  • About Craft Brewing Business

Craft Brewing Business

Professional Insight, Unfiltered

  • News
  • Business & Marketing
  • Ingredients & Supplies
  • Packaging & Distribution
  • Equipment
  • Webinars & White Papers
  • COVID-19

We visit White Labs Kitchen and Tap in Asheville, N.C., to discuss yeast, beer, food and beyond

January 10, 2018Pete McNeil

Last year, White Labs announced it was opening a destination dedicated to fermented food and beverages. The White Labs Kitchen and Tap is situated in the craft beer mecca of Asheville, N.C., and recently I (CBB correspondent Pete McNeil) traveled to the craft beer mecca to sample some food and booze and discuss it all with Lisa White, vice president of White Labs, and Chris Genua, general manger at White Labs.

White Labs began in San Diego in 1995. Today it’s an international company that provides pure liquid yeast and fermentation products, services, analysis and education to professionals and enthusiasts alike. The boutique restaurant (a daughter cell; sorry, yeast humor) is White Labs first foray into food (in Boulder and San Diego they do have tasting rooms). The restaurant offers a menu that melds culinary art with the science of fermentation. Guests are able to enjoy woodfired pizzas, house-made fermented sauces, farm-fresh salads and other beer-infused dishes and desserts.

Since bread and beer yeast both originate from the same family (Saccharomyces cerevisiae), all pizza doughs served at White Labs Kitchen and Tap are slow-risen using White Labs pure liquid yeast cultures. By bringing this process into the kitchen, White Labs is revisiting the historical relationship between brewers and bakers, where one would rely on the other for brewing or baking.

Watch me sample food and drink beer in these four videos, discussing it all in a yeast-y context. Man, wish I had some of those French fries brined in lactobacillus right now. Mmmm … lactobacillus.

Today’s weird yeast strain: Mikkeller’s Wreck Ale uses yeast from an 1861 shipwreck
White Labs proprietary packaging flexcell
White Labs rolls out new PurePitch packaging
white labs yeast
White Labs adds Kveik yeast strain to vault offerings
White Labs microscope yeast cbb crop
Time, temperature and glycogen storage: Three keys to harvesting, storing beer yeast until you pitch

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Latest News

  • Mass. Franchise Law UPDATE: Judge denies Atlantic’s injunction, Jack’s Abby heads to arbitration
  • Georgia’s StillFire Brewing is now accepting Bitcoin
  • Check out Briess’ new website, then enjoy this Journey of Malt video series, showing how barley goes from seed to malt
  • Pro Refrigeration is designing a CO2-based Chiller System

Sign up for our newsletter

unsubscribe from list

Most Popular Today

Recent Features

  • brewing lawsuitMass. Franchise Law UPDATE: Judge denies Atlantic’s injunction, Jack’s Abby heads to arbitration
    April 8, 2021
  • Check out Briess’ new website, then enjoy this Journey of Malt video series, showing how barley goes from seed to malt
    April 8, 2021
  • beer healthy glass dumbell working out excercise-001The Beer Flow: better-for-you beer growing, tap volume climbing and RTDs accelerating
    April 6, 2021
  • craft beer sales trendCraft beer sales trends in March: Sours, 16-ouncers trending up, says Tavour
    April 6, 2021
  • Growler-decisionsWatch: Rep. Jim Nash interviews Minnesota craft breweries, shedding light on the state’s useless growler sales cap
    April 5, 2021
  • Brewers Space Guild launches today, pick up some merch
    April 1, 2021

Footer

  • Email Newsletter Sign Up
  • About Craft Brewing Business
  • Contact Us
  • Advertise on Craft Brewing Business
  • Media Kit Download
  • Privacy and Terms

© 2021 · CBB Media LLC

Continue ...

sponsored by