The Beer Taster’s Notebook

A basic overview of the most basic of beers.

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Diverting from all the science and geekery, and moving over to taste and enjoyment, we do a flyby of the beer styles. 

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In a slight diversion, we talk about glassware, pouring, the right and the wrong. Raw and unedited (mostly) lets see where this goes!!!

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In part three of many, we look at the basics of yeast reproduction and metabolism, and the stages of fermentation.

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A preliminary dive in to yeast. Jonathan tries to keep it on the rails, and mostly succeeds. A basic introduction to the yeasts we use in brewing, their differences, and characteristics. 

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A preliminary dive into cellular respiration and fermentation.  A look at glycolysis, the Krebs cycle, the electron transport chain, and fermentation. Fundamental to understanding how yeast does what it does and why.   

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Dive into the crazy world of hop aroma. From monoterpenes to terpenoids to thiols we look at the hydrocarbon fractions and their derivatives that drive all those wonderful aromas. 

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All about alpha and beta acids. What they are, why they are, and why we love them.  

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An introduction to hops.  Covering basic anatomy, agriculture and usage, this episode serves as a foundation for the deeper dives in the subsequent episodes. Strap in and get your bitter on! 

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Articles mentioned in this episode can be found at 

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or https://thebeertastersnotebook.com/

Out of the boil kettle and into the whirlpool.  We explore the mechanics and importance of both the whirlpool and the cooling of wort prior to yeast pitch.  We look at the potential issues with oxygen pick up and off flavour development as well as the potential for infection.  

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Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/