The New IPA

EvenMoreJesus · Sep 7, 2017

DVoors said: ↑

Interesting. Is this a new development or discovery? I just recently read about Chad Yacobsen's research (which admittedly could be dated by now) and the tests he did and heard him speak a little about it on the Sour Hour, and he mentioned (i am completely paraphrasing based on my recollection) that in using their mixed culture, they noticed a stark difference in the dry hop character they perceived from simcoe (and a few other varieties - maybe Amarillo and/or citra, as well). Instead of the typical tropical fruit and pine, they got lime (similar to sprite) or something along those lines.
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Yakobson's work is excellent, but incomplete. Here's more than you probably ever wanted to know about glycosides and glucoside enzymes.

That difference, very probably, was due to the fact that brettanomyces sp. are active longer than saccharomyces sp. are, so there would be additional time for the biotransformation of the associated terpenes in those hops.

The New IPA

EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

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