The Beer Taster’s Notebook

Jump into the boil kettle and learn about what happens during that hot hot hot 60-90 minutes.  Why we boil, how we boil and what to expect.  Join Advanced Cicerone Jonathan Thompson as we continue to dive deep into making, tasting, and appreciating beer. 

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/

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

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/

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.  

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/

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

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/

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. 

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/

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

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/

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. 

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/

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.  

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/

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.   

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/

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.  

Support the show

Articles mentioned in this episode can be found at 

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/