Brewing Insights: Enzymes, Fermentation, and Flavor

This chapter explores the role of ALDC in reducing diacetyl during beer production and addresses challenges related to fermentation and reused yeast. The speakers discuss cider-making techniques, including blending wines to enhance apple flavors, and share insights about using captured CO2 and pressure fermentation to improve brewing outcomes. Additionally, they delve into the effects of cold crashing on beer clarity and flavor, emphasizing the importance of temperature control throughout the brewing process.