Hop forward beers such as Hazy IPAs are becoming increasingly popular – courtesy of pleasant fruity aromas that partially stem from compounds called thiols. They are one of the most lesser-understood flavor compounds of beer. Off late, brewers have been looking to produce more flavorful
In 2017, Yakima Chief Hops introduced a line of innovative hop products known as Cryo Hops® — a cryogenic hop-processing technology that separates whole cones into two components — concentrated lupulin and bract. These concentrated lupulin pellets provide brewers with maximum aroma impact while reducing
Biotransformation is a buzzword nowadays in brewing, which can sometimes be confusing due to the complex processes involved. Basically, it is a chemical modification made by an organism on a compound. Brewer’s yeast, during the fermentation, metabolizes sugars and converts them into alcohol and carbon dioxide.