In this episode of the Hop And Brew School Podcast, Nick Zeigler and homebrew superstar, Nathan Smith, walk us through off flavors in beer that can be derived from hops and their use. The three main categories of such flavors can be described as undesirable flavors (such as sulfurous, vegetal or cheesy), excessive presence of flavors (such as grassy, lingering bitterness, or astringency), and a lack of character of flavors (such as bitterness and aroma). The team goes over each of these categories in detail to help brewers understand where they might be coming from and provides some techniques to troubleshoot major issues.

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