AI-predicted beer flavor scores are something I’ve followed closely because they sit at the intersection of brewing science, sensory analysis, and machine learning in ways that reveal both the power and the limits of each discipline.
Category:
Beer Brewing
Biotransformation during dry hopping was the concept that most changed how I approach NEIPA brewing. I’d been dry hopping cold for years — adding hops after fermentation was complete, as I’d been taught — and getting good results.
Brewing beer in zero gravity is a topic that sounds like science fiction but has actual experimental data behind it.
Pressure fermentation became a serious part of my brewing practice after I built a spunding valve setup and ran a direct comparison: the same lager recipe fermented conventionally at 10°C versus fermented under 10–15 PSI at 18°C.
Thiolized yeast changed how I think about hop aroma fundamentally. Before I started using strains engineered or selected to overexpress the IRC7 beta-lyase gene, I understood dry hopping as adding aromatic compounds from hops to beer.
Yeast banking is one of the most useful skills I’ve developed as a homebrewer, and it took me embarrassingly long to start doing it seriously.
Brewing with recycled bread yeast is one of those techniques that sits at the intersection of resourcefulness and genuine brewing curiosity.
DNA sequencing of brewing strains is something I got into practically when I started building a yeast bank.
I’ve used AI recipe generation tools for brewing, and my assessment after several years of experimentation is that they’re genuinely useful for one purpose and significantly overhyped for another.
Lab-grown hops are one of those developments I track with genuine excitement and appropriate skepticism in equal measure.