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The Art of the Brew: Exploring Hops and Other Plant Ingredients That Define Beer
The Art of the Brew: Exploring Hops and Other Plant Ingredients That Define Beer An Interview with BrewmasterGarrett Oliver By Gayil Nalls Sign up for our monthly newsletter! T he modern brewmaster is a highly skilled professional who expertly navigates the intricate beer-making process. This role demands a deep understanding of chemistry, biology, and engineering,...
Maris Otter contributes rich, toasty flavors that are not suitable for a lighter beer like Budweiser, which aims for a clean, refreshing taste with minimal aftertaste. Historically, using ingredients beyond the traditional barley malt, hops, yeast, and water required brewers to list them on the label or report them to alcohol regulatory authorities. Interestingly, in the Western United States, a term called “dank” was used to describe a specific hop aroma that includes sulfur compounds reminiscent of garlic, onions, and marijuana.
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