Practical Fermentation Wizardry
Helping brewers, distillers, and food fermenters conjure up consistency, quality, and scale—one magical microbe at a time.
Helping brewers, distillers, and food fermenters conjure up consistency, quality, and scale—one magical microbe at a time.
I am a PhD student of Biological and Agricultural Engineering (set to graduate in 2026) and part of my work is to take high level biology and chemistry and make it workable for manufacturers and craftsmen. Biology is a magical process, a kind of real alchemy that turns one thing into something else, but there's a fine line between the magical and the arcane. And when problems pop up it can be devistating and costly. Thats why I started Biovizier, Biovizier Consulting brings approachable, and practical expertise to various fermentation or other bioconversion projects and buisnesses.
Troubleshoot yeast behavior, improve yields, and tune flavor profiles.
Available for short-term or long-term consulting at breweries and distilleries.
Develop Personalized Standard Operating Procedures to take your buisness to the next level.
Bring your team up to speed on fermentation principles and best practices.
My collected SOPs, guidelines, white papers, and the occasional rant about enzymes at 3am.