Intro To Thiols: Tropical flavors in beer

IBU calculators most often used by brewers were developed prior to the popularity of adding massive hop additions after the boil. As brewing techniques evolve, the way we measure IBUs should too. A new model, dubbed SMPH, accounts for factors that have previously been overlooked, including separating isomerized alpha acids from auxiliary bittering compounds.

Oxidation and the effects of staling on beer is one of the great frustrations of brewers. John Palmer lays out the root causes and things we can do at different stages of production to minimize this problem.