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Recent research into a handful of near-forgotten yeast strains reveals the potential for more distinctive hop-forward lagers.
Photo: Matt Graves/mgravesphoto.com
There’s been plenty of research into how yeast interact with hop compounds during fermentation. Those investigations have led to our growing knowledge of things such as survivables, thiols, and even the benefits of mid-fermentation dry hopping—all moving toward the goal of giving the brewer more control over hop aroma.
However, most of that research has focused on top-fermenting strains. So, what Theresa Schmidt wanted to know is, what about lager yeast?
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