Of course beer has alcohol in it — that much is given. Most of us also know that yeast is the producer of our alcohol. And the conditions that we provide for our yeast friends will play a large role to the extent of what alcohols are created. Most of us are familiar with ethanol, the primary alcohol

Yeasts need oxygen to convert the sugars in the wort into alcohol and CO2 – turning the sugary malt water into a delicious and complex beer. During the wort boiling process, most of the oxygen is dissipated from the solution. To put much-needed oxygen back into the wort, home brewers use a technique

The layer of foam formed at the top of your beer makes it taste different due to the presence of surface-active compounds. Besides, a foam carries a massive trigeminal sensation, which means that you can only physically perceive the “taste” effects.Let’s say the “hot” sensation of chili peppers or t