MasterClass on Whisky and Yeast by Fermentis

The Australian Distillers Association in partnership with Fermentis are pleased to host their first 'Whisky and Yeast Masterclass', as part of a series of education webinars on distilling ingredients.

This will be an online live Webinar with The Fermentis Team: Tom Ashton & Krishna Rajiv – both Technical Sales Support team members and experts in their field.

They will cover yeast selection considerations for whisky production and the many profiles that yeasts can contribute to your whisky, including flavour profiles and how different yeasts, enzymes and bacterias all work together so that the distiller can really get the most out of these micro – organisms and understand how they work together.

We have listened to your feedback on the subject of yeast and will provide a series of webinars from different experts over the coming year. 

In this masterclass you will have the opportunity to put your questions about yeasts in Whisky production to the Fermentis team in an open Q&A. 

Register using the registration button (noting to sign in first to pre-populate your form).

Look out for further webinars in this series from Fermentis and other experts in the field of yeast coming soon.

PresenterS:

Krishna Rajiv.
Krishna completed his Masters in Brewing and Distilling from Heriot Watt University (ICBD). He has experience working as a brewer for a craft brewery, called Black Country ales. Upon returning to India, he has worked with UB groups as a shift brewer and in Novozymes as an Application Scientist. After a brief stint in a trading firm called Orana he joined Fermentis to provide technical sales support to the Asia Pacific team.

Tom has extensive experience in brewery quality management and brewing. He started his career at the Lion Nathan Brewery in New Zealand in the Quality Management department. He then joined Great Leap (now Moortgat Duvel) as Lead brewer in Beijing China. He has also been involved in the setting up of several breweries in Beijing and Taiwan. Just before joining Fermentis, Tom was the Quality and Innovation Manager for 4 Pines (Asahi Group) overseeing 4 breweries in Australia. Tom has over 10 years of experience in international beer judging, including WBC, AIBA and NZ Beer Awards. He holds a Bachelor of Food Science with Honours from the University of Otago, New Zealand.