Thiols in Beer: Using Grape Products to Boost Aroma
Explore bound thiols in grapes and how Phantasm and specialised yeast can unlock intense blackcurrant, grapefruit and passionfruit aromas in beer.
Thiols in Beer: The Science of Tropical Hop Aroma
Learn what thiols are, where their bound precursors occur and how yeast biotransformation releases powerful tropical and citrus aromas in beer.
Aged Hops in Sour Beer: Less Bitterness, More Tradition
Discover why brewers age hops for traditional sour beer, reducing bitterness while retaining antimicrobial protection and stable hop compounds.
Myrcene in Beer: The Terpene Behind Fresh Hop Aroma
Explore myrcene, the dominant oil in many hop varieties, and how harvest timing, storage and brewing technique affect its pungent aroma in beer.
Geraniol in Beer: Floral and Fruity Hop Aromas
Explore geraniol, a floral and fruity hop terpene found in roses, citrus and berries, and how brewing and fermentation transform it in beer.
Farnesene in Beer: Floral, Citrus and Noble Hop Character
Explore farnesene, a volatile hop terpene associated with floral, apple, citrus, woody and spicy aromas in classic and modern varieties.
Humulene in Beer: Woody, Earthy and Spicy Hop Character
Explore humulene, a major hop terpene responsible for woody, earthy and spicy character, particularly in noble and English hop varieties.
Linalool in Beer: A Key Marker of Hop Aroma
Explore linalool, a soluble hop terpene associated with floral and citrus aromas, and learn which brewing additions best preserve it in beer.
Caryophyllene in Beer: Pepper, Spice and Woody Hop Aroma
Explore beta-caryophyllene, a hop terpene that brings black pepper, spice and woody character to beer through late hopping and dry hopping.
