The Biotransformation sensory kit explores important sensory active hop and biotransformation compounds, helping brewers build a lexicon of positive attributes in hoppy beer styles.
The flavors in this kit help demonstrate the importance of yeast selection in these hoppy styles, due to the nature of interactions between yeast and hops that take place during fermentation.
Visit the YouTube channel for a complete library of instructional and tasting videos.
Compounds included:
- Geraniol
- Beta-Citronellol
- 3-sulfanyl-1-hexanol (3SH)
- 3-sulfanylhexyl acetate (3SHA)
- Ethyl isobutyrate
- y-nonalactone