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WEBINAR TECHNIQUE
MBAA DISTRICT EST DU CANADA
L'équipe du MBAA (Master Brewers Association of the Americas) District Québec & Provinces Atlantiques est heureuse de vous convier à une conférence WEBINAR donné par :
Aaron Golston
« The Impact of Barley Lipids on the Brewing Process and Final Beer Quality »
Lipids' impact on final beer quality is largely determined by conditions the barley, malt, and wort are subjected to during growth, malting, and brewing. While biologically requisite for the barley plant to proliferate, lipids and their oxidation products are largely undesirable in wort and beer due to their negative impact on foam stability and off-flavor formation. However, wort lipids are an important metabolic precursor for yeast replication. These lipids support synthesis of cell membranes, which can impact fermentation rate, attenuation limit, and ester formation. Lipid levels decrease during the brewing process, but residual lipids and their degradation by-products can impact quality. Precautions can be taken to minimize lipid extraction and oxidation to reduce potential of quality issues, but like everything in brewing, it is a balancing act.
QUOI: Conférence de 60 min en ANGLAIS le tout modéré par Dominic Charbonneau qui pourra traduire les réponses aux questions en cas de besoin.
QUAND : 24 Janvier 2023 à 16h-17h15
COMMENT : :
Au plaisir de vous y voir en grand nombre.
TECHNICAL WEBINAR
MBAA EASTERN CANADA
The MBAA (Master Brewers Association of the Americas) District Quebec & Atlantic Provinces team is pleased to invite you to a WEBINAR given by :
Aaron Golston
« The Impact of Barley Lipids on the Brewing Process and Final Beer Quality »
Lipids' impact on final beer quality is largely determined by conditions the barley, malt, and wort are subjected to during growth, malting, and brewing. While biologically requisite for the barley plant to proliferate, lipids and their oxidation products are largely undesirable in wort and beer due to their negative impact on foam stability and off-flavor formation. However, wort lipids are an important metabolic precursor for yeast replication. These lipids support synthesis of cell membranes, which can impact fermentation rate, attenuation limit, and ester formation. Lipid levels decrease during the brewing process, but residual lipids and their degradation by-products can impact quality. Precautions can be taken to minimize lipid extraction and oxidation to reduce potential of quality issues, but like everything in brewing, it is a balancing act.
WHAT: 60 min Conference in ENGLISH moderated by Dominic Charbonneau who can translate when necessary.
WHEN : January 24th 2022 at 4PM
HOW :
A pleasure to see you there.
Dominic Charbonneau
President & Technical Chair
MBAA District est du Canada
Cell : 514-267-3369
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Dominic Charbonneau
President & Technical Chair
MBAA District est du Canada
Cell : 514-267-3369
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