3 articles in this category
Research into the aroma compounds that best survive the brewing process—and which hops are high in them—has changed how brewers add hops to their IPAs and other beers. As more research emerges, so do more opportunities to improve hop aroma.
The art of hop blending is getting a nudge from science. Research from Great Britain and Japan identifies hops and compounds that work better when they’re together—and they can also simulate the profiles of more sought-after varieties.
Knowing the aroma compounds that better survive the brewing process—and how best to use those that don’t—can help brewers get more from their hop additions and blends.