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Episode 138 | What Happens To Hop Acids During The Boil w/ Mariana Barreto Carvalhal Pinto

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Content provided by Marshall Schott. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Marshall Schott or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.

Mariana Barreto Carvalhal Pinto, Ph.D. Candidate at Brazil's Universidade Estadual de Campinas, joins Cade in the lab to discuss the work she's done what happens to hop bitter acids during the boil.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

| Read More |

Addition of Hop (Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling

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179 episoade

Artwork
iconDistribuie
 
Manage episode 390481005 series 2848244
Content provided by Marshall Schott. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Marshall Schott or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.

Mariana Barreto Carvalhal Pinto, Ph.D. Candidate at Brazil's Universidade Estadual de Campinas, joins Cade in the lab to discuss the work she's done what happens to hop bitter acids during the boil.

The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

| Read More |

Addition of Hop (Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling

  continue reading

179 episoade

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