Dextrins and Mouthfeel

A Look at Studies and Experimental Brew with Tested Results   In this post, I summarize the literature I could gather on dextrins, focusing the research primarily on how dextrins may influence mouthfeel and brewing conditions that may favor dextrins. I then...

Funky Mango 100% Wheat Saison

This certainly wasn’t the 5-gallon half of the 10-gallon batch I was most excited about on brew day, but after losing the full keg of the NEIPA half to the bottom of my kegerator, I shifted my excitement to the Saison half quickly! Full keg of my 100% malted...

Lupulin Powder vs. Pellets Experiment

A Look at Studies and Outreach to Breweries Intense juicy and resinous hop flavor and aroma, less astringent vegetal flavors while using half the amount of hop material–I’m interested! In this article, I look at some of the research surrounding hops,...

Zero Hot-Side Hopped NEIPA | HPLC Testing for Sensory Bitterness

The latest hop research has revealed that you can, in fact, bitter your beer through dry hopping via humulinones and alpha-acids1. You can read more about humulinones from this previous post, which summarizes the latest research. This revelation made me curious what a...

Mélange Sour Blend, Jarrylo Dry Hops, With a Bottle of Chardonnay

What I love about sour beer brewing is how it forces me to completely change my approach and expectations. Unlike brewing hoppy beers, where the end goal remains relatively constant and every process step is calculated and researched, sour beers evolve at their own...

Dry Hopping Effect on Bitterness and IBU Testing

One of the most fascinating hop studies that came out in 2016, was by authors John Maye, Robert Smith, and Jeremy Leker, which found (against traditional wisdom) that dry hopping can influence the bitterness of a beer. I covered the study in detail in an article...
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