German Brewing

Hallo zusammen.
Cheers from NHC.
I encourage you to listen to the oxidation talk once posted at AHA website. Nothing new but the presenter prepared well and the audience received it well. The forum and LODO /HSO were mentioned in a good light.

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Wierd, no torches and pitchforks!?! Or is that just Internet personalities?

Just Internet personalities. There is quite a bit of buzz and many want to try the method.

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Sorry I took a while to respond.
I was quite disappointed with the talks. Reinheitsgebot bashing during the keynote combined with no positive comments about it given the 500 anniversary did not help my mood. I do not follow it personally but it lasted 500 years because it improved quality and this is the message we need to celebrate.

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Right, the people who knock it need all sorts of ingredients to mask the oxidation flavors.

I sat in the "Chemistry of Mashing"? Morning session by Dr. Roger Barth. He is a chemist that teaches beer chemistry as an intro to chemistry. Talked to him a bit, and bought his book. He hadn't heard of the paper, but was interested in the concept. Scanning his book... It's pretty solid. Low o2 concepts, and other topics on beer stabilization that break down the reactions.

Besides, he is a classic cartoon prof. Really fun to talk too, and an accomplished old school homebrewer.

The book is "the Chemistry of Beer, the Science in the Suds" - it's the text for his course.