The biggest technological advance in brewing in the last 75 years

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Lupulus

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According to Prof Dr Narziss is...
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renstyle

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Man, it all goes back to chemistry doesn't it?

Limiting O2 exposure post-fermentation, cuz chemistry
Building a water profile, cuz chemistry
Developing better-converting brewers malts, cuz BIO-chemistry :D

Tho I can say with 100% certainty the conclusions of my HS and college chemistry lab experiments weren't NEARLY as cool as "verifying my hypothesis" upon sampling a finished batch! :cool:
 
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