I'm pretty excited about this. Starters will generally be unnecessary, and you get all the advantages of cans. Apparently the homebrew packaging will start shipping in the next month or so. Commercial pitches are available now.
"Organic" yeast sounds like a gimmick.Yeah I wondered about that too. Clearly it is important to a growing segment of the market. Specifically I wondered how the managed culturing yeast in a way that it could be described as organic. I wouldn't be surprised if most or all yeast could be labeled 'organic.'
I know we aren't allowed to discuss politics, so maybe I'll just say that it's exactly as much a gimmick as "organic" anything else.
All it means is that they use USDA Organic barley as the substrate for propagation. As far as other yeast being "non-organic", the dextrins, proteins, etc. from the malt would be left behind in some quantity. Supposing you could remove them, though, would the yeast be "organic"? Does "non-organic" maltose become "organic" pyruvate? Or are those carbon atoms forever cursed?