Francesco Lo Bue is an agronomist with a degree in food technology, specialised in hops aromatic compounds.
He’s also a brewer with 10 years of experience in the some most advanced craft breweries in Europe and the UK such as Beavertown in London.
With that wealth of knowledge at his disposal, we invited Francesco to deliver a talk on hop compounds at our recent Brewers Congress in London.
He outlines how hop compounds peak at different times and explained how brewers can bring them all into the beers they brew through a number of actionable tips.