Best Practices – Biotransformation and IPA Solutions

Recent research is uncovering how different yeast strains can influence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. Non-aromatic compounds derived from hops are transformed by yeast enzymes to release aromatic flavor compounds in the beer.

Throughout this document, we provide detailed information about LalBrew Premium® yeast strains, including the biotransformation potential of terpene and thiol compounds. Armed with this data, you can choose the best yeast for each IPA style.

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Published Aug 7, 2023 | Updated Jun 10, 2024

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