Continuing our dive into yeast derived aromas, we tackle phenols. The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible.
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Continuing our dive into yeast derived aromas, we tackle phenols. The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible.
In Episode 3, we explore the mechanics of flavour, and how a barrage of signals assembles in the brain and is transformed into the flavours we love ( and hate).
The Beer Taster’s Notebook
Continuing our dive into yeast derived aromas, we tackle phenols. The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible.
