This week is about sensory. How are we perceiving the aromas and flavors from our beers and beverages? How are memory and sensory linked? What is the sustainability and environmental impact of current trends in beer? Does 6lb per barrel of Mosaic in a double dry-hopped milkshake monstrosity deliver the maximum impact of the ingredients? How do we look at and define innovation vs trend seeking? We tackle these questions and dive into current topics in beer with James Altwies and Eymard Freire.
About Our Guests:
James Altwies is the founder of Hopnology a well-rounded resource for all things hops: consulting, education, research and online resources. Hopnology uploads podcast episodes weekly. James is also a Lecturer at Siebel Institute holding an M.S. from University of Wisconsin-Madison (Horticulture, Environmental Biophysics) and B.S. University of Toledo (Biology, Cellular Chemistry). He is passionate about food quality and safety and has authored Best Practices Manuals for the USDA on the topic.
Eymard Freire is a Recruiter, Product Manager, and Sensory Analyst at the Siebel Institute in Chicago. Previously he was the brewmaster and designed the brewery at Bixi Beer, and has worked in a number of breweries in Chicagoland. He’s also developed the game BrewSpirit game.
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About: The Siebel Institute of Technology is the oldest brewing school in the America’s. Offering more brewing and beer-related courses than any other school.
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