Brewing isn’t a typical profession path for analysis scientists with doctorate levels, however for Laura Burns it was a sensible technique to apply tutorial studying in a inventive surroundings. After ending her doctorate, she labored in brewhouses from Tennessee to Chicago earlier than touchdown at Omega Yeast, the place she’s assumed the title of director of analysis and growth. There, she’s helped develop new yeast merchandise to resolve issues for brewers, and he or she’s labored diligently to grasp why and the way yeast create sure flavors and textures in beer.
On this episode, Burns follows up on her current presentation on the Craft Brewers Convention with an in-depth dialogue of haze. There are many myths surrounding haze in beer, and Burns cuts by means of the anecdotes and assumptions with direct outcomes from intensive bench testing to assist brewers create extra steady haze of their beer. Burns covers:
- creating steady colloidal haze with out yeast in suspension
- understanding the haze-positive yeast phenotype
- yeast evolution that has led sure strains to develop haze-positive qualities
- strains past London Ale III that exhibit haze-positive traits
- the chemical make-up of the protein-polyphenol reactions that represent steady haze
- dry-hop timing methods to maximise or decrease haze
- hop selection influence on haze
And extra.
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