Category: Cellaring Science

Beer Cellar Science: Maillard Reactions »

By jason on Aug 14, 2007 in Cellaring Science, Featured | 2 Comments

Maillard reactions. As I write those words, I picture a beautiful steak with a tasty charred crust, courtesy of the Maillard reaction (or MR from now on). As I wrote in my previous article about Diacetyl (here), MR’s are usually responsible for the tasty browning that occurs when heat is applied to food. They are [...]

Beer Cellar Science: Diacetyl »

By jason on Aug 8, 2007 in Cellaring Science, Featured | 0 Comments

The chances are pretty good that you’ve ingested quite a bit of diacetyl over your life. Diacetyl is a very common food additive not only due to it’s butter/butterscotch-like taste, but also because of the “slickness” of feel to your mouth it provides. That flavored oil that soaks your movie popcorn is absolutely full of [...]

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