How many grams per litre of dry-hopping creates those big juice DIPA flavours? What cereal should we use to create a self-stable haze? What are the correct additives and E-numbers that will give us the right hue to our teal coloured slush-puppy sour…? These questions are great but unless we dig deeper to unearth how we can grow our raw ingredients in unfavourable conditions, then perhaps synthetic-coloured beers are all we can look to in a dystopian future where smoothie-sours are the norm.
In this episode, we explore why agricultural research is imperative for the future of brewing. Specifically looking at hops, Nick hosts a round table discussion with Will Rogers from Charles Faram, Duncan Westbury – Dean of Land and Property Management at the Royal Agricultural University – and Scientific Researcher, Josh Brett to answer this question.
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