The Brü Lab Episode 150 | Tracking FAN To Improve Beer Flavor Stability w/ Kira Feuss & Stacey Williams
Mar 27, 2024
Analytical chemist Kira Feuss and QA Principal Scientist Stacey Williams from New Belgium Brewing discuss the impact of Free Amino Nitrogen (FAN) on beer flavor stability. They explore FAN sources, yeast interactions, and sensory attributes related to FAN content. The conversation includes the formation of Strecker aldehydes, sensory panel training for flavor evaluation, and collaborative research efforts to enhance beer quality and flavor stability.
Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8
Introduction
00:00 • 4min
Exploring Enzymes and Fermentation Dynamics in Beer Brewing
03:55 • 2min
Dry Yeast Revolution and US Defense Industry Insights
06:01 • 2min
Strecker Aldehydes and Beer Flavor Stability
08:21 • 30min
In-depth Analysis of Beer Brewing Process and Sensory Attributes
37:57 • 6min
Analyzing Free Amino Nitrogen (FAN) in Different Beer Styles
43:29 • 17min
Enhancing Beer Flavor Stability through Sensory Panel Training
01:00:08 • 11min
Collaborative Research for Beer Flavor Stability and Future Developments
01:11:08 • 2min