Crafting beer is a precise science. Brewers know that various types of yeast and different fermentation methods control how beer will taste. But a phenomenon known as “hop creep” can sometimes throw a brewer for a loop.
New research shows that perhaps brewers don’t have to feel bitter about it. A UC Davis study published in the Journal of the American Society of Brewing Chemists provides insight into why hop creep happens and its implications for brewers.
