Confused about caramelization and Maillard?  We explore how they work, what the differences are, and what's what in the world of browning. 

A dive into the mash tun, exploring sugars, enzymes, and mash regimes. Learn how endogenous enzymes chop up longer chain saccharides into fermentables and how the brewer controls the gravity and body of the beer.  

A quick overview of malt milling, in preparation for a not so brief dive into the mash!

In this episode we dive in to malt, how its made and what it is. From the field to the fermenter, learn how the humble barley kernel makes its way to the brewery, with a little bit of science for good measure. 

Wood, coconut, vanilla? What are lactones? In this oh so brief episode, we explore the small but powerful role of lactones in beer.  

In this episode we explore the crazy world of thiols. From passionfruit to cat-pee and beyond. Learn how the yeast splits bound thiols into freeform aroma goodness and how brett can pull a few magic tricks of its own. 

Continuing our dive into yeast derived aromas, we tackle phenols.  The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible.  

We dive deeper into aroma compounds, this time tackling esters. Stepping off the fusels and into the yeast derived fruitiness. We go through how they are formed, why they are formed, and cover some sensory for good measure.   

In the first installment of our aroma exploration we dive into fusel alcohols in beer.  What they are, what they do and how they are produced.  

In this episode we start to explore the world of beer aromas. This introduction is a broad view of esters and phenols and all the other goodness without falling too deep through the looking glass, where we shall surely end up as we go deeper and deeper in the subsequent episodes.