It’s been around for centuries but it seems like beer has never been more popular. Microbreweries are cranking out special stouts, IPAs, lagers and pilsners. And the flavors and aromas of each of those brews all come down to chemistry. This week, in honor of St. Patrick’s Day, Reactions takes on craft beer chemistry.
[CORRECTION: The beta acid structure at 1:18 and 1:32 is a beta version of Cleve's acid. We should have shown the structure of lupulone or another beta acid found in beer. We regret the error -- many thanks to Andy at Compound Interest for catching that.]
Big thanks to Matt Hartings, Ph.D., professor of chemistry and home brewer extraordinaire.
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