Biotransformation

Recent research into a handful of near-forgotten yeast strains reveals the potential for more distinctive hop-forward lagers.

Recent experiments at New Belgium could help smaller breweries decide whether the benefits of mid-fermentation dry hopping are worth the potential costs.

Here’s how new yeasts are taking advantage of genetic editing and modification to free up thiols—not only in hops, but also in barley malt—for more expressive tropical aromas and flavors.

There are “cheater” hops and there are “cheaper” hops, but the latter can also offer the big exotic aromas and flavors that are popular today. Stan Hieronymus has specific suggestions for varieties and how they might be employed in the brewhouse.