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Beer

March 17, 2015/in Flavor of the Month/by Grant Alkin

Celebrating St. Patrick’s Day with a frosty glass of beer? Before taking that first sip, consider these quick facts about the science behind the many complexities in beer flavors. Now that’s something to raise your glass to!

Fotm, beer slide 1


Fotm, beer slide 2


Fotm, beer slide 3


Fotm, beer slide 4


Fotm, beer slide 5


Fotm, beer slide 6


Fotm, beer slide 7

Learn more

  • Brew Your Own: Homebrew Yeast Strains Chart

Alice PhungAbout the author: Alice Phung once had her sights set on an English degree, but eventually switched over to chemistry and hasn’t looked back since.

Read more by Alice Phung


Tags: amylase, barley, beer, brewing, diastase, flavor chemistry, hops, humulene, humulone, humulus lupulus, isohumulone, molecules, yeast
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https://www.scienceandfood.org/wp-content/uploads/sites/123/2015/02/beer-mug.png 1725 1725 Grant Alkin https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2016/09/newlogoSm-2-300x31.png Grant Alkin2015-03-17 10:00:012015-03-17 10:00:01Beer
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