The Locksmith: Utilizing Bioengineered Yeast and High Bound Thiol Precersour Hops and Phantasm Powder to Thiol Drive Beer
Researching, experimenting, and writing about biotransformation has been one of the most exciting and frustrating topics to cover over the past few years. I have brewed batch after batch of beer, attempting to piece together research from the wine and beer worlds to...
Exploration of Post-Fermentation Hop Oil Extracts
Exploration of Post-Fermentation Hop Oils Overview and Results of the Different Hop-variety Specific Oils When new hop products hit the market, they are usually viewed with equal amount of excitement and confusion. Post-fermentation hop oils fall into this...
Dry Hop Best Practices: Using Science as a Guide
for Process and Recipe Development
MBAA Technical Quarterlyvol. 58, no. 1, 2021, pp. 59-65 I was honored when John Palmer, Technical Quarterly Editor-in-Chief and Publications Director, reached out to me asking if I would be willing to write a peer-reviewed best practices guide for an upcoming MBAA...
Genetically Modified (GM) Yeast Strains: Unlocking Bound Hop Thiols and Engineering Targeted Fermentation Characteristics
Genetically Modified (GM) Yeast Strains: Unlocking Bound Hop Thiols and Engineering Targeted Fermentation Characteristics led Image Courtesy of Omega Yeast S ettle in this one is dense, but I promise (or at least hope) approachable and engaging! Often, when I get...
M. Reukaufii, a Nectar-inhabiting Wild Yeast with Biotransformation Potential in Hoppy Beer
M. Reukaufii, a Nectar-inhabiting Wild Yeast with Biotransformation Potential in Hoppy Beer Nectar specialist yeast like M. Reukaufii has been found to alter the composition of nectar to create fruity compounds to potentially increase the chances of...
Can a Once-Forgotten (and Lost) Lager Yeast Be a Good Indian Pale Lager (IPL) Strain?
Can a Once-Forgotten (and Lost) Lager Yeast Be a Good India Pale Lager (IPL) Strain? Tum 35 was a popular lager strain until the 1950's until it virtually went extinct. Resurrected in 2019, the strain shows promise as a soft, neutral, and low-sulfur producing...
Survivables: Unpacking Hot-Side Hop Flavor
Survivables: Unpacking Hot-Side Hop Flavor Why hops like Idaho 7 might be so good at imparting saturated hop flavor to beerO ne of the things I obsess with at Sapwood is tasting our hop-forward beers pre-dry hop. After a tank has been soft crashed down to 58°F (14°C)...
Freeze Dried Mango Citra NEIPA
Bio–T Cryo® Blend hot-side with freeze-dried mango during active fermentation to push fruity flavors.H ot-side hop saturated flavor is an essential part of a great hazy IPA. Loading up an IPA with a massive charge of dry-hops alone doesn't seem to be enough. These...
Cashmere DIPA with Conan and Hefeweizen Yeast
Cashmere IPA Fermented with Conan and Hefeweizen YeastO ne of my favorite things to do at the brewery is experiment with small batches. Sometimes I'll transfer 5-gallons of fermented hoppy wort pre-dry hop to a purged keg with experimental hops. Other times...
A Look at pH in Hoppy Beers
A Look at pH in Hoppy BeersHeavy dry hopping will increase the final pH of beer, but does it matter? H ow important is the final pH of beer? What factors can play a role in altering the final pH of beer? What are the pH ranges that people generally prefer in beer?...
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