Description
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.
Learning Objectives
- Describe the change of key flavors in finished beer over time
- Name the key types of chemical compounds associated with this flavor change
- Provide specific formulation and process steps that help or hinder flavor stability
Dr. Hugo Patino
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).
Enroll options
Better experience on tablet or higher screen size.
Need guidance? Leave a message and we'll get back to you.
Other Lectures
Cooling in a modern brewery is generally provided by glycol whereas in older breweries ammonia was the refrigerant of ch...
In this final lecture on Hops, it is important to discuss the storage and stability of whole hops, pellets, and extracts...
This lecture is intended to provide the fundamentals behind another system that falls under “utilities” and that is ofte...