OYL’s Facebook Feed:

Our fancy new kettle is on its way from Portland Kettle Works to Chicago. This is one piece of the puzzle that will help us meet increasing demand. Our new facility is nearing completion and we expect to move in shortly. ... See MoreSee Less

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We love it when customers send us beer made with Omega Yeast products. This "Imperial" Berliner Weisse soured with OYL-605 (Lactobacillus Blend) comes to us from Southbound Brewing Company in Savannah, Georgia. Very refreshing. Thanks guys! ... See MoreSee Less

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After months and months of searching, we're excited to announce that we have signed a lease for a larger space in our current Chicago neighborhood! Buildout will begin soon and new equipment for our expansion has already been ordered to help us better meet increasing demand. We have a lot of exciting plans for the new space on both the commercial and home brew fronts that we will be announcing in the coming months.

We can't thank you, our customers, enough for your support! We wouldn't be here without you. We promise to keep pushing the envelope by continually offering new strains and products to allow you to create exciting new brews.

Cheers to the future of the craft brewing community!
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Omega Yeast Labs is looking to hire. We need someone part-time (~20 hours a week) to assist with day to day activities including cleaning, packaging, and shipping. No prior experience necessary (entry level position) -- just a passion for craft beer. Please send resume and brief cover letter to lance@omegayeast.com.
Requirements:
Able to lift 55 pounds repeatedly and maneuver up to 165 pounds.
Able to be on your feet for long periods of time.
Able to bend and kneel.
Spending long periods of time in hotter than comfortable environments.
We're looking to fill this position as soon as possible.
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We had a good (and exhausting) time at Lake Effect Brewing Company LLC bottling "School of Brett." This will be sold in 4-packs featuring the clean base saison, and the same beer bottle-conditioned with three separate strains of Brettanomyces. The perfect opportunity to learn about the many different flavors and aromas Brett can produce during secondary fermentation. Go out and earn your "MBA" -- Master of Brett Appreciation (I'll show myself out). ... See MoreSee Less

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