patrick dawson

@hot92hits @foodandwine @stbcbeer but fit anybody really interested in the topic, @CraftBeerBrew is your source beerandbrewing.com/VKm9gisAAF-R_r…

@hot92hits @foodandwine @stbcbeer well, I fail to see the reason to choose, but if I had to imma samoa man through and through

.@beerdawson’s Vintage Beer...explains the dynamics & practicalities of beer aging better than any single source: buff.ly/2lHzJKL

10pm ET #craftbeer cast Holiday gift ideas @SamuelAdamsBeer @NJCraftBeer @beerdawson #growlers #giftcards #books saleminteractivemedia.com/ListenLive/Pla…

2015 Vintage. The Italian reincarnation (tho brewed in England). Gobs of potential but also very enjoyable right now

@HerzMuses @nagbw @QuartoCooks @sensorygoddess Congrats! Well deserved!

Double woot. Picked up a second award up for "Worth the Wait: Pairing Vintage Beer with Food" beerandbrewing.com/VkUtqyQAAHgEaS… twitter.com/nagbw/status/7…

Woot. Picked this up for "Past Its Prime? Vintage Beer Warning Signs" beerandbrewing.com/VZ_4sx4AABEMk8… twitter.com/nagbw/status/7…

@nagbw @Thirsty_Pilgrim @John_Holl @Beer_Notes Quite the illustrious group!! Kudos

@Thirsty_Pilgrim @FowleLanguage @draftmag that's crazy talk

According to @beerdawson #Michigan just might be the best #beer state! #craftbeer fmuth.beer/299dKHo

Holy jeez, Twitter is exhausting. Don't think I'll ever be a 140 character kind of guy.Feel free to hit me up via messenger. All the best, P

Hits on hulupones and beta-to-acid ratios.

Thomas Shellhammer's write ups on hulupones and colupulones in Oxford Companion for more info. The beta acid section under "bitterness" also

those same hops will be more bitter stable since the beta derived bitterness is relatively immune to oxidation. See

degradation. Hulupones are wort soluble(and also created during wort boiling), so if aging hop bales are more bitter stable, beers made with

beta acid bitterness is the opposite & actually derived from its oxidation byproduct, hulupones, so you don't have to worry about oxidation

Re: bitterness stability. Alpha acid bitterness is derived from isomerization, which degrades relatively quickly under oxidation, while

really the point of the whole matter.

I’ve been trying to instead refer to just generic “staling flavors”, rather than trans-2-nonenalwhen speaking of hops because that’s