09 December 2015

Predicting flavor stability – Part 2

The complex mechanisms, which occur as beer ages, continue to present brewing scientists with many avenues of research. Applying the abundant laboratory results now available as guidelines or as quantities for judging flavor stability in a brewery’s quality assurance program is however no easy task. Previously published, practically formulated, relatively simple methods are described below, which allow reliable predictions to be made regarding flavor stability and do not require costly equipment. Part 1 appeared in BRAUWELT International no. 5, 2015, pp. 327 - 330 and discussed to what extent flavor stability can be predicted.

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