Kira Feuss

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.