I know I’ve been running a lot of reviews lately. I’ve got to squeeze them in, because today’s the beginning of Vancouver Craft Beer Week!
In an earlier post I talked about the brew session for Vancouver Craft Beer Week’s collaboration beer. It’s been a long, anxious wait. Did the alpha acids in the hops isomerize and become soluble so they could bitter the beer? Did the alpha- and beta-amylase enzymes break the starches down to maltose, maltotriose, glucose, sucrose and fructose? Did the yeast find this banquet and convert these simple sugars into precious alcohol and other flavourful byproducts?
I can now assure you all that it worked. The biological functions were all performed correctly and it produced beer.
Good beer!


