Cold side oxidation is a topic that has received a lot of attention over the last few years. The internet is full of experiments showing beers suffering from cold side oxidation, with muted hop flavours, increased honey like sweetness and the horrible ‘brown’ colour seen in oxidised NEIPA’s Here we share a Melbourne Brewers Beer Experiment as conducted by Tom Cooper with some interesting and insightful results.

Topics covered during this webinar include: What are Enzymes? Introduction to Brewing Enzymes Cereal Cooking (liquefication of solid adjuncts) Mash Tun: Raw Material Utilisation and Optimisation Wort Separation and Beer Filtration Attenuation Control FAN generation Enzyme Dosing and Handling Dr. Lentini has kindly made his presentation available to us all here:  Enzymes in Brewing | Basic Introduction

Chop is fine. Trust me. Chop is fine. Is chop fine, Captain Ted? Jordan Belfort in The Wolf of Wall Street, 2013. Chop is NOT fine and we are in very choppy waters with International Sea Freight costs skyrocketing and massive shipping delays and port congestion globally. When will this all end? We asked the questions and give you our best guesses at the answers with a little help from our friends in the global freight forwarding business.

Here we share a Craft Beer Professionals Spring Virtual Conference, April 19-21 2021 presentation by Dr Jim Withee, Founder and President of GigaYeast Inc. on Yeast Management in the Brewery - Harvest, Storage and Re-Pitching Best Practices.  Jim Withee is a scientist and fermentation fanatic. He received a PhD for his research on yeast genetics (Stanford University, 1997) and worked at the Saccharomyces Genome Database. Jim founded GigaYeast, Inc. in 2011 where he currently serves as President, Chief Scientist and Head Janitor.