[TheBeerNut]

Bit of a techy one, this. The description reads:
This workshop introduces the fundamentals of biotransformation and how yeast–hop/malt interactions shape the aroma and flavour profile of modern IPAs. Drawing from Lallemand Brewing’s Biotransformation program, we will explore what biotransformation is, why it matters, and how brewers can use ingredient selection and timing, and specific yeast strains to enhance tropical, citrus, and stone‑fruit expression in their beers. We will also look at actionable brewing techniques, including fermentation timing, dry‑hop strategies, and process parameters that enable brewers to unlock more expressive hop character. Whether you are new to the concept or already experimenting with hazy and hop‑forward styles, this session provides clear, practical takeaways to improve flavour outcomes in your IPAs.

Key content covered:
• The basics of biotransformation: how yeast chemically modifies hop compounds during fermentation
• Hop selection and key addition points (e.g., whirlpool, early dry hop) to maximize flavour release
• Choosing yeast strains with strong biotransformation capability and how different strains influence specific aroma compounds
• Practical brewery actions to influence flavour expression, including fermentation timing and process adjustments
• Q&A with applied insights from real‑world brewing scenarios

Carlos de la Barra is a Technical Sales Manager at Lallemand Brewing, where he supports brewers across Central Europe with fermentation strategy, recipe development, and sensory training. With over 20 years of experience in the food and beverage industry, he has worked in brewing and winemaking roles in the UK, Sweden, and New Zealand, including positions such as Head Brewer at Beer52 and Quality & Technical Brewing Manager at Omnipollo. His background includes production leadership, R&D, and sensory evaluation.

Monday 27 April at 7pm. Register for free here.

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