In this episode of the Hop and Brew School® Podcast, Nick Zeigler and Justin Crossley discuss how water chemistry affects hop utilization, bitterness and aroma with our good friend John Palmer, author of How To Brew and Water: A Comprehensive Guide For Brewers. We dive into how pH affects flavor expression on the palette as well as how sulfates and chlorides hale express different flavors in beer. We also cover many of the factors that affect bitterness, including isohumulones, humulinones, hulupones and hop polyphenols. John helps us put it altogether with a discussion on how time and temperature play a heavy role in getting the characters we are looking for in our beers.

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