Jun
3
11:00pm
Yeast Magic - Releasing New Hop Flavors - Scott Janish and Laura Burns
By Gourmet Brewing
Creating Radical New Flavors & Aromas Through Biotransformation
Coaxing otherwise inert hop flavors to life ....through yeast!
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This week we will continue our understanding of biotransformation that we started with Veronica Vega in May. Join me as I talk with Scott Janish, author of The New IPA: Scientific Guide to Hop Aroma and Flavor, and Dr. Laura Burns, the Director of Research and Development at Omega Yeast. Scott will share his brewing processes and the ingredients, tips, and techniques that are essential to brewing today's hop-forward beers. Laura will discuss Omega Lab's Genetically Modified (GM) Yeast that is optimized for increased biotransformation.
What others are Saying:
- "If you're not following Scott Janish's work ....oh my gosh! He brings so much hop research and compiles it!" Veronica Vega Deschutes Brewery Dir of Product Development.
- "Janish looks at what he has found through the eyes of a brewer, and he provides other brewers an opportunity to do the same. He has gone down the rabbit hole, and he's invited readers to follow" Stan Hieronymus
What You Will Learn about Biotransforming Yeasts:
- How fruitier Saaz hops can be made!!
- How enzyme activity and yeast's genes create biotransformation.
- How Genetically Modified (GM) Yeast is created and its potential for increased biotransformation.
- Scott and Omega Lab's results from these new yeast strains!
Commercial Calibration:
- Pilsner Urquell
- New Belgium Voodoo Ranger IPA
- Bell's Official Hazy IPA
Question and Answer: Scott and Laura will answer your questions in the second half.
Comments from previous events:
Henry "Thank you for the great presentation!! Excellent content!!!"
Lou: "great presentation Doug. Both educational and entertaining. I've learned a lot on a style I love!"
Erin: "I can't thank you enough, - cheers to you!"
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About Scott Janish:
Scott is the author of The New IPA: A Scientific Guide to Hop Aroma and Flavor, brewing researcher, and blogger at ScottJanish.com. Scott also is co-founder of Sapwood Cellars in Columbia, MD, a brewery focused on brewing hazy IPAs and mix-fermentation barrel-aged sour beers.
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About Laura Burns:
Laura Burns, PhD is the Director of Research and Development at Omega Yeast. After studying stress responses in Saccharomyces cerevisiae for her graduate thesis at Vanderbilt University, she decided the best place to apply this knowledge was in brewing. She worked in production brewing for 5 years as Head Brewer and Director of Quality Assurance before heading back to the bench at Omega Yeast. Her undeniable curiosity drives her to tackle difficult questions that brewer's face daily.
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In The New IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible audiobook. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the book will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers.
It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!
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