{"id":108052,"date":"2020-02-10T08:00:48","date_gmt":"2020-02-10T15:00:48","guid":{"rendered":"https:\/\/www.craftbeer.com\/?p=108052"},"modified":"2020-02-03T07:16:46","modified_gmt":"2020-02-03T14:16:46","slug":"matthew-peetz-says-working-with-yeast-is-like-running-a-zoo","status":"publish","type":"post","link":"https:\/\/www.craftbeer.com\/featured-brewery\/matthew-peetz-says-working-with-yeast-is-like-running-a-zoo","title":{"rendered":"Matthew Peetz Says Working with Yeast is a Little Like Running a Zoo"},"content":{"rendered":"

During college, Matthew Peetz wanted to be a wildlife biologist. Instead, he ended up devoting his career to a different type of wild creature. A gift of a homebrew kit changed his trajectory, and studying yeast became his passion, turning him into the \u201cYeast Whisperer.\u201d<\/p>\n

Inspired by Failure<\/h2>\n

Peetz graduated from college with a Bachelor of Science in biology and a minor in sustainable development. A friend gave him a homebrew kit for graduation, and he started brewing his own beer. His first beer was an amber ale. It wasn\u2019t good.<\/p>\n

\u201cIt was an absolute failure,\u201d he says. Regardless, he was excited. He realized brewing was the perfect blend of science and art.<\/p>\n

He also loved the fact that brewing was something anyone could do.<\/p>\n

(More: Breweries Experiment with Local Wild Beer Yeast<\/a>)<\/strong><\/p>\n

\u201cThere\u2019s no barrier to brewing,\u201d says Peetz. \u201cThe field is open and level for everyone.\u201d<\/p>\n

Fermentation and yeast became a passion. He kept trying and experimenting\u2014even after he exploded five gallons of beer all over his house and harvested dandelions for an infused beer (which was also terrible).<\/p>\n

He returned to school and obtained a Master of Science in biology in 2012. During his studies, he worked with a researcher specializing in the science of brewing. He fell in love with beer and never looked back.<\/p>\n

\"Matthew
Matthew Peetz advises breweries on fermentation, equipment, recipe creation and more at his Golden, Colorado, yeast lab. (Propogate)<\/figcaption><\/figure><\/p>\n

A Career in Yeast<\/h2>\n

Over the years, Peetz has specialized in yeast at a range of organizations and businesses, from the University of Colorado\u2019s Anschutz Medical Campus to the Brewing Science Institute to Gevo, a biofuels company. In 2015, he co-founded a brewing business that grew bigger than he wanted and took him away from working with yeast, so he left to start a new company in 2018\u2014Propagate Lab\u2122, LLC in Golden, Colorado.<\/p>\n

At Propagate, Peetz focuses on quality, openness and a full range of yeast strains. Unlike many labs, Propagate welcomes visitors.<\/p>\n

\u201cWe have an open lab,\u201d says Peetz. \u201cWe\u2019re transparent and want people to see how our product is made.\u201d<\/p>\n

There are 65 different yeasts in the catalog, although Peetz has a list of more than 200. He calls himself a hoarder when it comes to yeast.<\/p>\n

(More: Don\u2019t Drink Another Beer Before Reading This<\/a>)<\/strong><\/p>\n

\u201cIt\u2019s kind of like having a zoo,\u201d he says. \u201cAll these creatures do something different.\u201d<\/p>\n

Even so, he says 90 percent of what people buy is about a handful of yeast strains.<\/p>\n

In addition to yeast, Propagate sells bacteria to breweries to produce acidity and tartness for sour beers. It offers a kit for seltzers, an area of growth for craft breweries. Peetz also advises breweries on fermentation, equipment, recipe creation and more.<\/p>\n

\u201cMatthew really knows what he\u2019s doing and always has great suggestions on what yeast strain to use for a particular style beer,\u201d says owner and brewer Jason Bilodeaux of Over Yonder Brewing Company<\/a> in Golden and a Propagate client. He reached out to Peetz based on positive word of mouth reviews. \u201cHe\u2019s also very approachable, which is important to me being new to this industry,\u201d says Bilodeaux.<\/p>\n

More Ways to Share His Knowledge<\/h2>\n

These days, Peetz is an accomplished brewer who not only advises craft breweries, but also teaches. He began lecturing in Denver-based Regis University\u2019s Applied Craft Brewing Certificate Program when it started in 2014. Three years later, he became its first permanent director.<\/p>\n

He shares his passion for yeast with his students, colleagues and clients.<\/p>\n

\u201cYeast is the least respected ingredient,\u201d he says, \u201cyet it\u2019s the most complicated one.\u201d<\/p>\n

He notes that yeast makes 10,000 different flavor compounds and wants people to know how much it contributes to beer\u2019s flavor. His mantra is that brewers make the wort\u2014the sugar water at the beginning of the brewing process\u2014and yeast makes the beer.<\/p>\n

(#SeektheSeal: Independent Craft Brewer Seal<\/a>)<\/strong><\/p>\n

Kelissa Hieber, head brewer and owner at Goldspot Brewing Company<\/a> in Denver, agrees. She completed the certificate program in 2015 and now teaches in it. She\u2019s also a Propagate client.<\/p>\n

Hieber uses yeast blends for Goldspot\u2019s unique beer styles and has worked with Peetz to create the perfect flavor profile and balance. She partnered with him on one brewing collaboration that used a yeast at a much lower temperature than normal, which changed the beer entirely.<\/p>\n

\u201cWe would have never thought to use the yeast in that way without Matthew,\u201d she says, \u201cand the beer was amazing.\u201d<\/p>\n

Peetz also uses his knowledge to provide feedback to brewers as a professional beer judge. He\u2019s been judging homebrew competitions for about five years and served as a judge at the 2019 Great American Beer Festival.<\/p>\n

In addition to working with yeast, he loves being part of the tight-knit brewing industry and knowing his customers.<\/p>\n

\u201cMost people see other brewers as collaborators, not competitors,\u201d says Peetz. \u201cPlus, you\u2019re making something you get to enjoy in the process.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

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