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Recipes Reviews Podcast

Recipes Reviews Podcast

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← 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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Getting Started: Know Your Three Classes of Hop Compounds

← About this Course Next: The Complex Case of Thiols →

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