In this episode we explore the crazy world of thiols. From passionfruit to cat-pee and beyond. Learn how the yeast splits bound thiols into freeform aroma goodness and how brett can pull a few magic tricks of its own.

Continuing our dive into yeast derived aromas, we tackle phenols. The good, the bad, and the confusing. Gain an understanding of what they are, how they are formed, and what is responsible.

We dive deeper into aroma compounds, this time tackling esters. Stepping off the fusels and into the yeast derived fruitiness. We go through how they are formed, why they are formed, and cover some sensory for good measure.

In the first installment of our aroma exploration we dive into fusel alcohols in beer. What they are, what they do and how they are produced.

In this episode we start to explore the world of beer aromas. This introduction is a broad view of esters and phenols and all the other goodness without falling too deep through the looking glass, where we shall surely end up as we go deeper and deeper in the subsequent episodes.

In this episode we explore the definition, constituents and importance of FAN. Finally some clarity on a term thrown around without much context. An essential episode for serious students of beer.

All about IPA. How the India Pale Ale made it from the waters of the River Trent to the hop bombs of the modern era. Jonathan guides you through the beer's marvelous journey, with a bit of sensory along side.

In Episode 3, we explore the mechanics of flavour, and how a barrage of signals assembles in the brain and is transformed into the flavours we love ( and hate).