Craft Beer & Brewing Course
Maximize Your Hop Aroma with Laura Burns of Omega Yeast
Laura Burns—microbiologist, brewer, and R&D director of Omega Yeast in Chicago—digs into the science and practical techniques for maximizing the hop aroma in your IPAs and other hoppy beers.
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In this 53-minute video course, Burns delivers an easy-to-follow yet detailed master class on how to take better advantage of yeast and fermentation to crank up the volume on your hop aroma. Among other topics, she covers:
- choosing yeast strains for biotransformation
- various hop compounds—such as thiols and terpenes—and how they manifest in beer aroma
- mash-hopping and its effects on biotransformation
- malt as a source of thiol precursors for bigger aroma
- how labs engineer thiolized yeast strains
- cold-side hopping and effects on haze and foam
- considerations for re-pitching yeast
- getting provocative aromas from everyday brewing ingredients
- thiols as a way to build more stable aroma
Course contents
5 chapters, 18 lessons, 53m of video
Chapter 1
Welcome
- Welcome, and About Omega4:13
Chapter 2
Compounds + Biotransformation
- Compounds in Beer3:51
- The Complex Case of Thiols
- Biotransformation4:49
- Hop Compounds Interaction with Yeast7:10
- Randy Mosher Deconstructs the Heady Aromas of IPA
Chapter 3
Thiols + Precursors
- A Surprising Major Source of Thiols2:30
- How Yeast Access the Precursors4:28
- Engineering These Strains4:58
- What Does This Mean for Your Brew3:04
- Thiols, Unchained: More Ways to Unlock Tropical Aromas
Chapter 4
Hopping Techniques + Testing Theorized Yeasts
- Mash Hopping2:15
- Cold Side Hopping (including haze, repitching, and foam)7:28
- Testing Thiolized Yeasts3:02
- Building More Exotic (and Stable) Flavors2:02
Chapter 5
Conclusion, Recipes & Further Reading/Listening
- Final Thoughts3:25
- Podcast Episode 238: Laura Burns of Omega Yeast Offers an Expert Approach to Stable Beer Haze
- Recipe: Foam Like Clockwork Hazy Double IPA (with Omega Yeast)
What students say
Science Class
Very well presented, there are so many exciting advances taking place in the brewing scene and the way yeast, hops, and malt all interact with one another is kind of mind blowing. Lots of food for thought with this class.
Excelent presentation of yeast and thiols
This has been the best presentation of yeast and thiols. Great Job!
Great ideas for advanced yeast usage.
An awesome and in-depth explanation on yeast and how it’s use in beer is changing the game. Mandatory info for hazy beer makers
Show all 13 reviews
Good
Good start of point to undestand hop aroma (and flavor too) behavier.
With this course, I realized a more scientific start of point to optimize the use of hops, specially for aroma and flavor. Now, I'll set my receipes up in a better way. Thnx Laura and B&B.
Short Course Dense with Information
Take good notes and pull out your references this is a lot of material fast. Great incentive to dive back into technical training.
Excellent, will Watch again
Very well put together, great information for any brewer.
great presentation
Amazing!
Excelent choice of topics! thanks
Got my attention to listen to it
A lot of technical information on biotransformation, great! Was probably expecting more tips from a brewery perspective on how I could get more of that thiol precursors in my end-product though, but a good presentation nonetheless, (not sure about why it doesn't provide the cert though)
Thiiiiiooools!
Love this. Nothing like a good grounding education in brewing science from a top notch scientist in Laura Burns.
Awesome!
Loved this and will experiment with biotransformation and mash hopping.
Great technical info