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Stabilizing Haze in Beer
Exploring the use of beta acids to create a stable haze in beer and its role as a carrier for specific compounds.
John Paul Maye discusses results from the analysis of haze in a dozen New England IPAs and how the haze traps non-polar hop compounds to create the unique flavors of this beer style. This work was recently presented at the 2018 Brewing Summit, where Dr. Maye was awarded best presentation.
Special Guest: John Paul Maye.
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