The word “biotransformation” has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn from Brew Your Own Magazine’s Technical Editor Ashton Lewis what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.
Hops contain hundreds of components including alpha and beta acids, hydrocarbons, thiols, tannins, enzymes, terpenes, and glycosides. The exact compounds and amounts differ depending on variety and growing conditions. Even with ideal
Join Brew Your Own Magazine’s Technical Editor Ashton Lewis as he demonstrates dip hopping — letting hops soak at about 170 °F (77 °C) for an hour just before fermentation — which has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
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