The Beer Taster’s Notebook

A preliminary dive in to yeast. Jonathan tries to keep it on the rails, and mostly succeeds. A basic introduction to the yeasts we use in brewing, their differences, and characteristics. Support the show

A preliminary dive into cellular respiration and fermentation.  A look at glycolysis, the Krebs cycle, the electron transport chain, and fermentation. Fundamental to understanding how yeast does what it does and why.   Support the show

Dive into the crazy world of hop aroma. From monoterpenes to terpenoids to thiols we look at the hydrocarbon fractions and their derivatives that drive all those wonderful aromas. Support the show

All about alpha and beta acids. What they are, why they are, and why we love them.  Support the show

An introduction to hops.  Covering basic anatomy, agriculture and usage, this episode serves as a foundation for the deeper dives in the subsequent episodes. Strap in and get your bitter on! Support the show

Out of the boil kettle and into the whirlpool.  We explore the mechanics and importance of both the whirlpool and the cooling of wort prior to yeast pitch.  We look at the potential issues with oxygen pick up and off flavour development as well as the potential for infection.  Support the show

Jump into the boil kettle and learn about what happens during that hot hot hot 60-90 minutes.  Why we boil, how we boil and what to expect.  Join Advanced Cicerone Jonathan Thompson as we continue to dive deep into making, tasting, and appreciating beer. Support the show

Confused about caramelization and Maillard?  We explore how they work, what the differences are, and what's what in the world of browning. Support the show

A dive into the mash tun, exploring sugars, enzymes, and mash regimes. Learn how endogenous enzymes chop up longer chain saccharides into fermentables and how the brewer controls the gravity and body of the beer.  Support the show

A quick overview of malt milling, in preparation for a not so brief dive into the mash!Support the show

In this episode we dive in to malt, how its made and what it is. From the field to the fermenter, learn how the humble barley kernel makes its way to the brewery, with a little bit of science for good measure. Support the show

Wood, coconut, vanilla? What are lactones? In this oh so brief episode, we explore the small but powerful role of lactones in beer.  Support the show

In this episode we explore the crazy world of thiols. From passionfruit to cat-pee and beyond. Learn how the yeast splits bound thiols into freeform aroma goodness and how brett can pull a few magic tricks of its own. Support the show

Continuing our dive into yeast derived aromas, we tackle phenols.  The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible.  Support the show

We dive deeper into aroma compounds, this time tackling esters. Stepping off the fusels and into the yeast derived fruitiness. We go through how they are formed, why they are formed, and cover some sensory for good measure.   Support the show

In the first installment of our aroma exploration we dive into fusel alcohols in beer.  What they are, what they do and how they are produced.  Support the show

In this episode we start to explore the world of beer aromas. This introduction is a broad view of esters and phenols and all the other goodness without falling too deep through the looking glass, where we shall surely end up as we go deeper and deeper in the subsequent episodes. Support the show

In this episode we explore the definition, constituents and importance of FAN. Finally some clarity on a term thrown around without much context. An essential episode for serious students of beer. Support the show

All about IPA. How the India Pale Ale  made it from the waters of the River Trent to the hop bombs of the modern era. Jonathan guides you through the beer's marvelous journey, with a bit of sensory along side.  Support the show

In Episode 3, we explore the mechanics of flavour, and how a barrage of signals assembles in the brain and is transformed into the flavours we love ( and hate).  Support the show

A dive into the history of lager.  Support the show

This Episode serves as an introduction to beer, geared towards anyone who needs a quick refresher, or is at the very beginning of their beer journey.Support the show