The myth of the 100+ IBU IPA
I'm a college professor with expertise in biochemistry who gave up doing 'hardcore' biochemistry for brewing science research a few years back. Now I study yeast metabolism and sugar mobilization in malt. Working with students, we have been able to present our findings at professional conferences like the World Brewing Congress and American Society of Brewing Chemists annual meetings. Introducing students to the science behind beer is one of my favorite things to do in the world.
Outside of my "professional" life, I'm a BJCP certified judge, I bike and ski everywhere at every chance I get, and after a day of that, love chilling on the couch with my 2 dogs and 1 cat.
I also salve my need for intellectual challenge by designing and building fun brewing related projects, the best of which is my 100% solar powered brewing setup. #NerdAlert.
Outside of my "professional" life, I'm a BJCP certified judge, I bike and ski everywhere at every chance I get, and after a day of that, love chilling on the couch with my 2 dogs and 1 cat.
I also salve my need for intellectual challenge by designing and building fun brewing related projects, the best of which is my 100% solar powered brewing setup. #NerdAlert.
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The myth of the 100+ IBU IPA by Will Deutschman Check out Will’s article on Beer Aging and Oxidation (tastes like cardboard) We are a country that is all agog about IPAs right now. Regular IPAs has become the norm. No brewery worth its salt is without one, and for the craft beer consumer it has very nearly become the Bud Lite of the day. Now it seems people compete to stand at the top of the heap of the biggest, baddest, hoppiest IPA out there.…