Kiln it or keep it? 🔥

Lager, Munich & Caramel 90°C malts from 4 barley varieties, profiled by LC-MS. Malt type drove most of the 609 metabolites, but varietal differences survived the kiln. Check out more in the article below

www.tandfonline.com/doi/full/10....

#malting #brewingscience #beer

🥃 #Bourbon #barrel char🔥: distillery trash 🗑️ or brewer's treasure👑? It's ~70% liquid at ~52% ABV, and 3 days in beer adds ~2.2% ABV + #whiskey congeners with almost no batch variation. A char-ismatic shortcut⁉️

Check out more below 👇🏻

doi.org/10.1080/0361... #brewingscience

Missed the live event on September 15? "A Practical Guide to Managing Geosmin Risk from Grain" is now available on demand. ASBC members and webinar registrants can access the recording today: https://www.asbcnet.org/events/webinars/Pages/Geosmin-Risk.aspx

#ASBCWebinar #GeosminRisk #BrewingScience

Small granules, big problem 🌾 KU Leuven researchers found large #starch granules hydrolysis first, small ones later — and kilning #barely moved gelatinization! Read more in the link below! 👇🏻

#malting #beer #brewingscience

doi.org/10.1080/0361...

Lager yeast don’t sip their thiol precursor G-3SHol - they drink the whole pint 🍺 😁! Ales barely sip. This article traces its path to y-GluCys-3SHol, a direct source of free thiols. #brewingscience #fermentation #beer #yeast

doi.org/10.1080/0361...