How many grams per litre of dry-hopping creates those big juice DIPA flavours? What cereal should we use to create a self-stable haze? What are the correct additives and E-numbers that will give us the right hue to our teal coloured slush-puppy sour...? These questions are great but unless we dig deeper to unearth how we can grow our raw ingredients in unfavourable conditions, then perhaps synthetic-coloured beers are all we can look to in a dystopian future where smoothie-sours are the norm.
In this episode, we explore why agricultural research is imperative for the future of brewing. Specifically looking at hops, Nick hosts a round table discussion with Will Rogers from Charles Faram, Duncan Westbury - Dean of Land and Property Management at the Royal Agricultural University - and Scientific Researcher, Josh Brett to answer this question.
THIS WEEK'S EPISODE IS PROUDLY BROUGHT TO YOU BY:
Charles Faram & Co (charlesfaram.com)
Supplying hops for over 150 years, Charles Faram offers a vast range of nitrogen-flushed hop varieties from the UK, Europe, New Zealand, and the USA.
Crisp Malt (crispmalt.com)
Since 1870, Crisp has blended tradition with innovation, producing malts like Chevallier Heritage and Clear Choice Malt.
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