patrick dawson

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patrick dawson

patrick dawson

@beerdawson

Beer Writer. Author of Vintage Beer and The Beer Geek Handbook (May 2016)

Italy Katılım Mart 2014
87 Takip Edilen169 Takipçiler
patrick dawson
patrick dawson@beerdawson·
2015 Vintage. The Italian reincarnation (tho brewed in England). Gobs of potential but also very enjoyable right now
patrick dawson tweet media
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patrick dawson
patrick dawson@beerdawson·
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
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patrick dawson
patrick dawson@beerdawson·
Hits on hulupones and beta-to-acid ratios.
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patrick dawson
patrick dawson@beerdawson·
Thomas Shellhammer's write ups on hulupones and colupulones in Oxford Companion for more info. The beta acid section under "bitterness" also
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patrick dawson
patrick dawson@beerdawson·
those same hops will be more bitter stable since the beta derived bitterness is relatively immune to oxidation. See
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patrick dawson
patrick dawson@beerdawson·
degradation. Hulupones are wort soluble(and also created during wort boiling), so if aging hop bales are more bitter stable, beers made with
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patrick dawson
patrick dawson@beerdawson·
beta acid bitterness is the opposite & actually derived from its oxidation byproduct, hulupones, so you don't have to worry about oxidation
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patrick dawson
patrick dawson@beerdawson·
Re: bitterness stability. Alpha acid bitterness is derived from isomerization, which degrades relatively quickly under oxidation, while
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patrick dawson
patrick dawson@beerdawson·
really the point of the whole matter.
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patrick dawson
patrick dawson@beerdawson·
I’ve been trying to instead refer to just generic “staling flavors”, rather than trans-2-nonenalwhen speaking of hops because that’s
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