Shows
Master Brewers PodcastEpisode 231: The Black Box of BiotransformationWhy does dry-hopping during active fermentation change sensory profiles? Is the black box of biotransformation really what drives those changes or is it something else entirely?Special Guests: Leandro Meiners and Mati Cavanna.Sponsored By:Brew Ninja: Precision Fermentation: Gusmer: BSG: Proximity Malt: Hopsteiner: Links:Piecing Together What We Know and What We Don't on Biotransformation and Its Organoleptic Impact — 2021 MBAA TQBIRRATECNIA on Apple PodcastsBIRRATECNIA | Podcast on SpotifyTechnical Quarterly Author Guidelines — Submit Your Own TQ Article!Upcoming Events - Master Brewers CalendarJoin Master Brewers — Use promo code BEER2021 to save 20% on dues2021-11-2244 minMaster Brewers PodcastEpisode 173: Using Exogenous Enzymes to Boost BiotransformationBiotransformation has become a buzzword in the brewing community, with many brewers even performing dry hopping at certain specific times to hit what is considered to be the “biotransformation sweet spot.” Academic literature does not support these claims. With the aid of enzymes developed for the wine industry, two experimental IPA beers were brewed: one with an enzyme preparation aimed at hydrolyzing glycosides and the other with a β-lyase preparation aimed at releasing bound thiols. Triangle tests for each treatment were carried out by a panel of over 25 participants, composed of brewers and judges, and showed that both beers were...2020-06-0835 min