Is this our new name? Or a discussion of the science and business ramifications behind hop creep? Maybe it’s both……
Chemistry episode! James’ courses at Siebel are back and this week he talks to us about biotransformation. Yeast chemistry interacting with hop properties to create new stuff that wasn’t there before.
Light! What is it good for? Absolutely…uh….everything?
Alpha Acids. Isomerization. Spectraphotometry. Lightstruck. It’s chemistry day at Hopnology (hi Joe!).
What are we thankful for? Carpet. Seriously though, this week we talk about the concept of embodied energy and how it relates to hop production, the beer industry and our own personal footprint on the environment.
Hopnology listener Bob Scruggs reached out to tell us about a machine learning model that he’s developed to identify issues with your hops. This could get very complicated if you want it to…and that’s how we like it!
Don’t call it dirt. Dirt is dead. Soil is alive (insert Vincent Price laugh)! Bwah-ha-ha-ha!!!!!
Is this a rant, sciency science or a marketing discussion? I’ve listened to it three times and I’m still not sure. Polyphenols and all kinds of -humulones run rampant as we discuss addition timing and where hop bittering comes from.
Okay, we’ve talked about the HOW behind hop breeding. Now let’s examine WHY you would do this.
In another installment of “they asked it on the Discord” we discuss the sciency-science around hop breeding. Haploid, diploid, triploid. We get all ploidy on you this week.