Biotransformation are flavor- and aroma-releasing reactions during brewery fermentation. Lately, there has been much discussion of biotransformation in hoppy beers like IPAs where bound thiols are released when yeast interacts with them. So hops provide not only bittering acids and flavorful oils, and yeast provides not only alcohol and esters, but the combination of yeast interacting with hop chemicals (and sometimes malt chemicals) produces new flavors.
New research into biotransformation is causing brewers to reexamine how they use hops, how they choose malts and how they ferment.
Eric Abbott has a background in Biochemistry and Botany, and has worked as a hands-on brewer. Eric joined Lallemand Brewing in 2017 where he has worked as an R&D Associate, Technical Sales Manager (Canada), and Global Technical Advisor. In his current role of Technical Support Manager, Eric coordinates technical content and works closely with R&D, sales, marketing and new product development teams on a diverse range of projects.
Scott Janish co-founded Sapwood Cellars, a brewery specializing in hazy hop-forward ales and barrel-aged sour beers in Columbia, MD. He is also a beer researcher and blogger at ScottJanish.com and author of The New IPA: Scientific Guide to Hop Aroma and Flavor.
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