Keywords
Stability, Quality, Sensory, Flavor, Nonenal, Carbonyl
It is relatively easy to ensure "Taproom Fresh" beer. But what happens to your product after it leaves the brewery? Do you know what causes the changes and how you can influence the rate of change in flavor profile? This lecture explains the changes over time, the main culprits, and how the brewer can find means to make it more stable.
Lecture developed by
Formerly of Molson Coors, Hugo has held lead technical roles in the areas of Quality Assurance, Research & Development, Technical Services and Brewing Engineering at Molson Coors Brewing Co. (Colorado) and Cervecería Cuauhtémoc (Mexico). He also was a faculty member at the University of California-Davis, and the Monterrey Institute of Technology (Mexico). Hugo has a Ph.D. in Chemical Engineering from the University of Waterloo (Canada) and a B. Eng. from the Monterrey Tech (Mexico).
Read moreBetter experience on tablet or higher screen size.
Need guidance? Leave a message and we'll get back to you.
For many consumers, foam is one of the most important quality criteria of a beer. Foam is truly a defining qua...
It is agreed that every brewer is or should be aware of the importance of cleanliness and sanitation. In order...
Quality is not only something to aspire to, it is essential to the survival of any serious breweries. This lec...