Hello all,
I'm wondering if anyone has some science and data surrounding the typical throat burn issue common with many NEIPA's. Recently I have started brewing some of the more extreme versions of these beers after having great success with some "mild versions". I am getting great mouthfeel and a killer hop profile but as you make your way through a glass the slight burn in the back of your throat occurs. I like to try and take a scientific approach to solving issues rather than shooting darts in the dark. I can't find a lot of articles/data explaining what is happening so I am reaching out here. I have a few ideas
1) Perhaps amount of vegetal matter from the extreme amount of dry hops causes elevated polyphenols leaving the unpleasant burning character?
2) Perhaps the active dry hop portion and the binding of hops and non flocculant yeast cells causes this?
3) Could cryo hops and or cold conditioning longer help to solve this issue?
Thanks
I'm wondering if anyone has some science and data surrounding the typical throat burn issue common with many NEIPA's. Recently I have started brewing some of the more extreme versions of these beers after having great success with some "mild versions". I am getting great mouthfeel and a killer hop profile but as you make your way through a glass the slight burn in the back of your throat occurs. I like to try and take a scientific approach to solving issues rather than shooting darts in the dark. I can't find a lot of articles/data explaining what is happening so I am reaching out here. I have a few ideas
1) Perhaps amount of vegetal matter from the extreme amount of dry hops causes elevated polyphenols leaving the unpleasant burning character?
2) Perhaps the active dry hop portion and the binding of hops and non flocculant yeast cells causes this?
3) Could cryo hops and or cold conditioning longer help to solve this issue?
Thanks
Comment