Adding hops to beer either during or after fermentation has been done for centuries, but an unexpected side effect has recently arisen. Some newly created beer styles with extremely high hopping levels are refermenting beer in what is called dry hop creep. Table of Contents Boiled Down Summary Dry hopping is the addition of hops …
Dry Hop Creep: Unexpected beer refermentation with dry hopping Read More »
Some ales, particularly those of Belgian origin, are known to be highly attenuated and have a crisp, dry finish. But what makes these beers so highly attenuated compared to other beers also fermented with Saccharomyces cerevisiae? The answer is a yeast strain capable of producing extracellular glucoamylase, an enzyme that degrades dextrins and soluble starches in …
High-attenuating brewing yeast: STA1 and extracellular glucoamylase Read More »
At the beginning of the brewing process, brewers combine hot water and crushed malted barley in a process called mashing. During the mash, enzymes naturally present in the malted barley convert starches into fermentable sugars. Table of Contents Boiled Down Summary Enzymes are protein catalysts that increase the rate of a specific chemical reaction by …
From Starch to Fermentable Sugars: Enzymes in the Mash Read More »
One of the key features of beer is carbonation. Carbonation has many functions in beer, from enhancing aroma and flavor to increasing beer’s visual appeal to providing a palate-cleansing effect when pairing a beer with a meal. While beer carbonation is simply carbon dioxide dissolved into beer, its use in various beer styles and traditions …
American craft beers are well-known for their bold flavor and aroma profiles. Many popular American beer styles, particularly Juicy or Hazy IPA, focus on juicy, fruity aromas derived from hops. Volatile thiols make up a tiny portion of the total weight of hops but can bring massive tropical, citrus, and other fruity aromas to beers. …
Thiols – Small but Mighty Aroma Contributors in Beer Read More »
Many beer drinkers have had the experience of ordering a pint of beer mid-summer while sitting outside in the sun only to find that about halfway through drinking the beer, it suddenly has a skunky smell, a beer off-aroma called lightstruck in the brewing community. But how is it that a beer that tastes and …
