The Brewing Dutchman

Harvesting and propagating yeast

Yeast has always held a special place in the world of brewing—and in my heart as a brewer. I’ve been endlessly fascinated by the incredible range of esters and phenols that yeast can produce, transforming a brew into something truly unique. A well-developed yeast profile can stand as the star of a beer or harmonize beautifully with the flavors of fruit-forward ales or malt-rich dark beers. However, I’ll admit—pairing yeast-driven flavors with hops has always been a bit of a challenge for me. Belgian IPAs? Let’s just say they’re not my cup of beer.

One of the most remarkable things about yeast is its depth. You could spend an entire lifetime studying its complexities, and still, there would be more to learn. But I like the practical approach: focusing on what I can immediately apply in my brewing process. It’s a method that keeps me hands-on while still leaving plenty of room for curiosity and experimentation.
My fascination extends especially to Brettanomyces. Not only do I admire the bold, funky, and wild flavors it can produce, but I’m also intrigued by its resilience—the way it thrives and sustains itself in the most unexpected environments.
For me, working with yeast isn’t just about technique—it’s about discovery.

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