James Bruner from The Bruery and Offshoot Beer Company joins Cade in the lab this week to discuss the work he's done on hop creep, focusing particularly on how it can lead diacetyl and amino acid concentrations altering the flavor of dry hopped beer.

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Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains

Episode 075 | Diacetyl And Amino Acids In Dry Hopped Beer w/ James Bruner