How to Rethink Your New England IPA

July 18, 2019
When: Thursday
Date: 5 September 2019
Time: 1.15pm
Room: IBA Trade Hub 

Fermentis will share a recent study of various Saccharomyces sp in New England IPA style beer, highlighting results regarding the development in fermentation of juicy hop aroma. An application of a novel yeast protein fraction to form a stable haze in beer will also be presented.