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Recipes Reviews Podcast

Recipes Reviews Podcast

Beer Recipe Podcast Video IPA Lager Video Tip Farmhouse Ale Hazy IPA All Access Recipe Saison Love Handles Cooking With Beer Imperial Stout Make Your Best Best In Beer Amber Ale Pilsner Spice/herb/vegetable Beer American Amber Ale Red Ale Barleywine Pale Ale

← Copy of A Scientific Look at Hop Aroma and Flavor

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Welcome

About this Course1:30
Getting Started: Know Your Three Classes of Hop Compounds1:49
The Complex Case of Thiols

Hot-Side Hopping

The Benefits of Mash-Hopping2:28
Thiolized Yeasts and Mash-Hopping2:03
Thiols, Unchained: More Ways to Unlock Tropical Aromas
Whirlpool Additions, Temps, and “Survivable” Compounds13:17
Get to Know the Synergy of Survivables
Hop It Like It's Hot: Whirlpools, “Dip Hopping,” and More Ways to Squeeze Out Aroma

Cold-Side Hopping & More

Dry Hopping the Sapwood Cellars Way9:19
Rethinking Dry Hops: Quicker, Colder … and Better?
Hops, Yeast, and Biotransformation10:09
Hop Varieties, Yeast Strains, Grist, and Haze Stability6:34
Deploying Advanced Hop Products6:33
Keeping Up with the New Hop Products
Adjusting pH for Desired Hop Aroma and Flavor5:06
The Importance of Evaluating Hops for Quality4:12
Minimizing Oxygen Exposure1:55
Biofine in Hazy, Hoppy Beers2:34

Conclusion, Recipes & Further Reading/Listening

Thank You, That’s a Wrap!1:33
Breakout Brewer Profile: Sapwood Cellars
Listen Up! Podcast Episode 270: Sapwood Cellars Turns Research into Creative Practice with Hoppy and Wild Beers
More Perspectives: Pushing Hop Flavor to Its Outer Limits

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Biofine in Hazy, Hoppy Beers

← Minimizing Oxygen Exposure Next: Thank You, That’s a Wrap! →

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