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.
A new wave of yeast strains have recently been developed by yeast labs, using sexual reproduction to mate the best characteristics of our favorite strains. Learn about their potential.
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.