Since the rise in popularity of hazy IPAs, brewers have noted that there is undoubtedly a sensory difference in hop expression when dry hopping during active fermentation versus dry hopping at the tail-end or after fermentation. This difference has been regularly attributed to biotransformation, with brewers making statements like, “biotransformation produces tropical flavors and aromas.”
This BA Collab Hour webinar will explore what phenomena, other than biotransformation, could be behind the sensory shift in hop expression, and weigh the scientific research to attempt to answer if biotransformation:
- Explains the profile change from a flavor or aroma standpoint
- Is capable of having a significant aroma or flavor impact from a sensory threshold standpoint
- Only happens (or only happens with significant consequences) when dry hopping during early- to mid-fermentation and not at the end of fermentation
Additionally, we will discuss a series of experiments that aim at understanding whether other phenomena could be at play, and what practical consequences this could have on brewing practices.
About the Speakers
Mati Cavanna, Head Brewer
Cerveza Dos Dingos
Matias Cavanna is the Head Brewer at Dos Dingos Cerveza Independiente (Spain and Argentina), De Puerto brewpub (Uruguay), and Rural barrel house (Uruguay). Originally an industrial engineer, Matias developed his practical and technical brewing knowledge in Australia, New Zealand, and Japan working for Asahi's group small and large breweries. Matias also co-hosts Birratecnia, a podcast in Spanish, and research platform focused on sharing academic research and best practices for the craft brewing industry. Through Birratecnia, Mati is co-author of three published research papers on biotransformation, as well as a column on brewing myths for Zymurgy magazine.
Leandro Meiners, Owner & Head Brewer
Leandro Meiners began his professional life as an information technology (IT) security consultant for over 15 years. After being bitten by the homebrewing bug, he left his former career and earned a master's of science in brewing and distilling at Heriot-Watt University in Scotland. After gaining practical experience working at two breweries in France, he returned to his homeland, Argentina, to start his own brewery and taproom called PLACEBO. Leandro also has a Spanish-language blog about brewing science called Zythologia, and is the co-host of Birratecnia, a podcast in Spanish focused on sharing academic research and putting it into the context of day-to-day brewing activities.
Leandro is the co-author of the "Skeptical Brewing" column in Zymurgy magazine, which focuses on challenging handed-down brewing wisdom. He has also presented at different international conventions, such as the International Workshop on Brewing Yeasts, the joint Master Brewers Association of the Americas (MBAA) and American Society of Brewing Chemists (ASBC) Brewing Summit and the American Homebrewers Association's annual conference, Homebrew Con.