Exploring the use of beta acids to create a stable haze in beer and its role as a carrier for specific compounds.
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Episode notes
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.