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X-ORIGINAL-URL:https://hopandbrewschool.com/
BEGIN:VEVENT
UID:MEC-aa2a77371374094fe9e0bc1de3f94ed9@hopandbrewschool.com
DTSTART:20210610T170000Z
DTEND:20210610T180000Z
DTSTAMP:20210513T221500Z
CREATED:20210513
LAST-MODIFIED:20210611
SUMMARY:Hop & Brew School®: Survivable Compounds
DESCRIPTION:How can I have more control over the aroma characteristics in my finished beer?  Join the Yakima Chief Hops Technical Solutions team as they discuss recent research in beer soluble hop compounds, specifically flavors and aromas that survive into finished beer. In the webinar, Spencer Tielkemeier – Brewing Innovations Lead, Pat Jensen – Director of Research and Development, and Tessa Schilaty – Sensory Research Coordinator, will discuss the recently released Survivable Compounds Handbook.  \nUtilizing GC-QTOF and GC-SCD technology, the Yakima Chief Hops R&D Team is able to quantify concentrations of beer-soluble compounds within hop varieties, creating a framework that helps brewers utilize hop varieties to their maximum effect. This research provides a massively important link in bridging the gap between raw hop aromas and finished beer aromas.\nDownload Presentation: HBS Survivable Compounds\n\nEmail brewschool@yakimachief.com if you have any questions.\n \n
URL:https://hopandbrewschool.com/event/hop-brew-school-soluble-compounds/
ORGANIZER;CN=Yakima Chief Hops:MAILTO:
CATEGORIES:Beer Focused,Hops Focused,LIVE,Sensory
ATTACH;FMTTYPE=image/jpeg:https://hopandbrewschool.com/wp-content/uploads/2021/05/HBS_ThumbnailImages_SolubleCompounds.jpg
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