The invisible in beer: what you feel, but it’s not there, herbal.
The green side of beer There is beer that looks fresh, almost green, with that touch that resembles herbs, leaves, or even tea. And here comes the question: “Is there any weed here?” Most of the time, no. This herbal sensation can come from the hops, especially depending on the variety and the moment it […]
The invisible in beer: what you feel, but it’s not there. Coffee. Your brain feels coffee. Beer disagrees.
You feel coffee.But there is no coffee in the recipe. Coffee notes are common in some beers—especially darker ones. And no, coffee was not always added. These aromas come from roasted malt. During the roasting process, complex chemical reactions occur—such as the Maillard reaction, which create aromatic compounds that resemble coffee, chocolate, and even cocoa. […]
The invisible molecules of beer—Episode 3—When turbidity becomes identity.
Series: The Beer Molecules: Invisible Beerin the newsletter between the foam and the molecule The turbidity in beer was once considered a defect. For a long time, especially in light lagers, crystal-clear clarity was seen as a sign of technical quality.A blurred beer could indicate stability problems, protein precipitation, or filtration failures. But the history […]
The Invisible Beer Molecules – Episode 2 — The Beer Foam.
Beer foam is not just aesthetic.She is chemistry. That white collar that forms at the top of the cup is supported by a delicate network of molecules—mainly Proteins from malt. During the beer production process, some proteins survive mashing and fermentation.These proteins have hydrophobic regions capable of interacting with the Iso-alpha-acids of hops, forming structures […]
The Invisible Architecture of Beer – Episode 1
The Invisible Architecture of Beer – Episode 1https://www.linkedin.com/pulse/arquitetura-invis%c3%advel-da-cerveja-epis%c3%b3dio-1-art- da-beer-yqnkf?utm_source=share&utm_medium=member_android&utm_campaign=share_via Series: The invisible beer moleculesin the newsletter between the foam and the molecule When we look at a glass of beer, we see color, foam, shine and perhaps a slight scent that rises slowly.But the experience we perceive, texture, persistence of the foam, aromatic intensity, is […]
Woman’s Day
To be a woman is to transform knowledge into presence and sensitivity into strength. Women’s Day is not a superficial celebration, but recognition of trajectories of effort and commitment. In the beer universe, women seek to innovate with attention to detail and diversity, reaffirming the importance of their presence in technical and decision-making spaces.
Modern Sommeliers: Mediators of Beer Culture and Flavor
The sommelier’s role has evolved from a rigid specialist to an essential translator between beer science and consumer experience. It transforms technical data into understandable sensations, contextualizes the culture and helps in understanding the choices in the market, promoting a more conscious and educational appreciation of beer.
Beer styles: technical language, guides and mental shortcuts
Beer styles serve as a technical language that guides sensory expectations and helps to understand ingredients and processes. While they are useful tools for sommeliers and buyers, excessive simplification can impoverish understanding. The important thing is to explore what the beer chose to be, in addition to its label.
When the beer goes in the pot, and the harmonisation is no longer a decorative and structural.
In this adaptation of the magret of duck with pears and pure baroa, the wine was carefully replaced with a Witbier, and not as a provocation, but as a decision-making technique. The Witbier provides the acidity, moderate carbonation, and functional aromas of course citrus and spice, and is able to fulfill the role of the […]
Wood aging in beer: chemical, sensory and technological perspectives — a critical review.
The aging of alcoholic beverages in wood is an ancestral practice, traditionally associated with wine and spirits, but which has been gaining increasing space in the universe of craft beer. In recent years, wood aging It is no longer just an empirical or experimental resource; it has become a technical tool for sensory construction, product […]