News
Lallemand launches new yeast for modern, hop-forward beers
Lallemand Brewing has announce the upcoming release of its latest innovation LalBrew Pomona Modern Hybrid IPA Yeast. LalBrew Pomona is a hybrid yeast that was
Tag: Science
Long Reads
Upcycling BSG waste to produce value-added by-products
Valorising through disruptive technology that’s faster than the speed of sound to create new income streams for manufacturers Green Cell Technologies® (GCT®) and RWH Holdings®
Long Reads
Science | Biotransformation
Biotransformation is a legitimately exciting beer trend. Here, White Labs explain why. Tropical flavours. Fruit bomb beers. Unlocking bound thiols. These are buzz phrases often
News
Science | Ancient brewing in plain sight
In his latest article, Tim O’Rourke takes an in-depth look at some of the ancient brewing methods still taking place across Africa. The process of
Long Reads
Science | Novel lager yeast hybrids
Following the launch of LalBrew NovaLager, Lallemand Brewing and Renaissance Bioscience explain how modern yeast breeding methods will surely continue to provide novel, non-GMO yeast
Long Reads
Science | Warm maturation and cold stabilisation
In his latest article, Tim O’Rourke, technical editor at The Brewers Journal, investigates warm maturation and cold stabilisation. Warm maturation (secondary fermentation) occurs on the
Long Reads
Science | Yeast growth
In his previous articles, (yeast carbohydrate metabolism & yeast flavour development) The Brewers Journal’s technical editor Tim O’Rourke looked at yeast metabolism and biochemistry during
Long Reads
Science | Yeast Flavour Development
In this latest article Tim O’ Rourke, technical editor of The Brewers Journal, takes us on a journey through yeast flavour development. During fermentation yeast
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Understanding Bitterness | Science
Late-hopping and dry-hopping can, and will, contribute to the measured IBU value of beer. By understanding these contributions and calculating the ‘utilisation’ of each addition,
Long Reads
Science | Detecting toxic chemicals in your beer
The vast majority of beers around the world are made from three natural ingredients – water, malted barley, and hops. Together with yeast these ingredients
Long Reads
Water | Give it the attention it deserves
In setting out to produce a well-crafted beer or range of beers of style and flavour, you, the Brewer, will have doubtless made careful choice
Long Reads
What’s the deal with diacetyl? | The forced Diacetyl test
Diacetyl is a flavour-active molecule found in beer, which for most tasters appears as a buttery, popcorn or butterscotch-like flavour and is undesirable in most