Erp

Sensory specialists wonder what to do with a word that means weed to one person, Grandma’s basement to another, and resinous to a third.

Craft brewing may not be in expansion mode, but that hasn’t slowed the surge in hop-derived—or hop-inspired—flavor and aroma products for brewers to try. Here’s a look at what’s new and on the horizon.

One way that yeast labs are developing new strains is a method called adaptive lab evolution, which avoids genetic modification while aiming for specific traits sought by brewers—such as greater tolerance to alcohol, or to terpenes. Here’s how it works.

Here’s how software for enterprise resource planning has helped breweries unlock previously invisible insights that can save money and grow sales.

In the second of a three-part series focusing on hop products that weren’t available to 20th century brewers, Stan Hieronymus examines a few of the many alternatives that may boost the bottom line as well as help ensure aroma and flavor quality.

New hop-derived products for aroma and flavor are appearing faster than brewers can learn how best to use them. Stan Hieronymus is here with a primer.