Understanding Polyphenols Polyphenols present a classic dilemma for the brewer. On one hand, they taste bad. These bitter, astringent compounds— tannin is probably the best-known form of polyphenol — can ruin the
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Brewers and winemakers often share ideas with one another. Fermentation specialist Federico Tondini guides readers through the world of a yeast strain brought over from the wine world: Lachancea thermotolerans
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To make a good eisbock (or any other kind of ice beer) it is helpful to have a good understanding of how ice crystals form, and to be able to effectively manage crystal formation within the beer.
