Dr. Glen Fox, Anheuser-Busch Professor of Malting and Brewing Sciences at UC Davis, joins to discuss Free Amino Nitrogen (FAN) in beer. They explore its role in brewing, yeast fermentation, and the impact of malting and mashing processes on FAN levels. Measuring FAN is important for flavor and quality, and they discuss the effect of enzymes on FAN levels during mashing. Also, storage proteins and future studies on FAN are mentioned.

Join experts Glen Fox, a brewing omics specialist, Harmonie Bettenhausen, a brewing science authority, and Laura Burns, a seasoned industry professional, as they dive into the intriguing world of omics in brewing. They discuss how genomics, proteomics, and metabolomics improve beer quality and flavor profiles. Learn about yeast technology advancements, the importance of genetic analysis in brewing strains, and the evolving role of data in optimizing brewing processes. Exciting insights into the future of brewing technology await!