Diacetyl is a member of the ketone family of chemicals & is known formally as butane-2,3-dione, with the chemical formula (CH3CO)2.
Fundamental principles that exist behind some of the beer processes.
Sour beers are at a ninety degree angle to most conventional beers in that food spoilage organisms are deliberately added to beer to produce sourness & other tastes & aromas&nb
I've just discovered a good beer website devoted to beer science written by someone within the industry in the States. Written enthusiastically, the writer gets across some of the techn
Having mashed many beers over the course of many years religiously trying to keep the temperature at 67ºC for at least an hour, I got asked a question by a none homebrewer - thank
An article in The Chemical Engineer Today magazine from May 2012 describes a new process to dealcoholise beer whilst not stripping the pleasant t
I get to listen to plenty of podcasts with my job as I drive around the country.
Not worth me introducing this any more than the author already does:
What is Brewtarget?
One of the universal things binding us humans together is making alcohol. Every culture has done it since it was discovered that you can get giddy on the stuff. Sometimes yo