Shaelyn Maloney and Jeff Dailey from John I. Haas talk about the innovative water-based hop extract HopKick, its clear and soluble nature, benefits over CO2 extracts, sustainability advantages, and versatile applications in various beverages like seltzers, energy drinks, and CBD-based beverages. They discuss the development process, flavor enhancements, and the concept of 'hop kick' in creating natural and rounded flavor profiles with fewer steps.

Dr. Julia Jennings, R&D Scientist at Haas, and Jeff Dailey, Sensory Program Manager at Haas, join Cade in the lab to discuss combining sensory and chemistry data in brewing. They explore the challenges and importance of quantifying aroma, the potential of chemistry analysis in predicting product quality, and the significance of natural base flavors. They also analyze the changes in a beer called hopkick over time and discuss the correlation between flavor attributes and fruity tightness. Overall, they highlight the importance of collecting and analyzing quantitative data in brewing practices.