AROMA POTENTIAL IN HOPS AND MALTS

We are pleased to invite you to join the founder Nyséos and aroma compound specialist Laurent Dagan, on Thursday September 17th at 12 pm EDT/ 6 pm CEST for a discussion about thiol potential in hops and malts.

In his presentation Laurent will discuss the following:

• Thiol interest and their biogenesis
• Thiol potential in hops and hops along with some of Nyséos’ experiments
• Recent identification of SMM in hops that’s results in hoppy bear
• Challenges for beer aroma during ageing and storage