Enzymes

Unlock the secrets of successful fermentation through new and simplified approaches to yeast nutrition, enzymes, and more, with techniques outlined by Chris White, founder of White Labs, Garrison Fratoni, head brewer for Russian River, and Julian Shrago, brewmaster for Beachwood.

Since adjunct lagers are cool again, it may be time to give American malt liquor a fresh look. Lean and strong, this adjunct-laden product of the post-Prohibition era has the power to evoke simpler times.

Alvarado Street cofounder and brewing director J.C. Hill explains some sensory and technical differences between dry hopping and using knockout hops boosted by exogenous enzymes.

J.C. Hill explains the process that Alvarado Street Brewing follows in adding knockout hops and exogenous enzymes to its award-winning IPAs.

Alvarado Street cofounder and brewing director J.C. Hill explains how an exogenous enzyme combined with ample knockout hops is boosting biotransformation for more vibrant hop aroma in their West Coast IPAs.

Here the methodical testers and tasters of Brülosophy.com share some of their most interesting findings on what makes a difference (and what doesn’t) in homebrewed beer.