Diverting from all the science and geekery, and moving over to taste and enjoyment, we do a flyby of the beer styles.

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In a slight diversion, we talk about glassware, pouring, the right and the wrong. Raw and unedited (mostly) lets see where this goes!!!

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In part three of many, we look at the basics of yeast reproduction and metabolism, and the stages of fermentation.

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A preliminary dive in to yeast. Jonathan tries to keep it on the rails, and mostly succeeds. A basic introduction to the yeasts we use in brewing, their differences, and characteristics.

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A preliminary dive into cellular respiration and fermentation. A look at glycolysis, the Krebs cycle, the electron transport chain, and fermentation. Fundamental to understanding how yeast does what it does and why.

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Dive into the crazy world of hop aroma. From monoterpenes to terpenoids to thiols we look at the hydrocarbon fractions and their derivatives that drive all those wonderful aromas.

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All about alpha and beta acids. What they are, why they are, and why we love them.

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An introduction to hops. Covering basic anatomy, agriculture and usage, this episode serves as a foundation for the deeper dives in the subsequent episodes. Strap in and get your bitter on!

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Articles mentioned in this episode can be found at

https://beerstastersnotebook.substack.com/

or https://thebeertastersnotebook.com/