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...
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 DevelopmentMBAA 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...
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 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...
Survivables: Unpacking Hot-Side Hop Flavor Why hops like Idaho 7 might be so good at imparting saturated hop flavor to beer O 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)...
