The popularity of Lactobacillus in the modern craft beer scene is hard to miss. But not all Lacto species (or sub-species) act similarly. Get the scoop on a few of their differences.
Written by Brittney Christianson
Issue: January-February 2021
Thiols have for many years held a very minor role in the greater brewing world, but that is quickly changing with the help of modern hop breeding programs. And while hops are where most folks learn of thiols, it’s actually malt where many precursors are found. Find out why this can be important during fermentation.
Calculating the impact a fruit addition will have on a beer’s ABV is tricky — so much so that even commercial brewers have gotten in trouble for miscalculating their influence on gravity. We take a closer look at the math required to get it right.