Broadcast Date: August 5, 2025 | 11:00am CDT
Price: FREE for members, $49 for nonmembers
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Webinar Summary
This webinar will present information on an 'off-flavor' associated with sour beer. Tetrahydropyridine (THP) has a compound sometimes produced during sour beer production. The sensory descriptors associated with THP are mousey or Cheerios. Quite the difference depending upon your individual sensory profile. In regions of the world where sour beers, particularly wild fermented sours are famous, THP is either expected or when appearing, isn't a surprise nor considered an off-flavor. The expression of THP are associated with specific amino acids, namely proline and lysine; and some minerals such as magnesium. THP isn't unique to beer but also found in wine and kombucha. The antagonists in this story are bacteria which for sour beers are usually required. The major problem is when a brewer isn't wanting this in their beer. A method to measure THP in beer is now available which can help brewers quantify THP in their beers before or after packaging, thereby reducing possible negative feedback from consumers.
Learning Objectives
- Understanding the natural precursors in wort and beer that can lead to THP formation
- Understand the metabolic processes in THP formation
- What sensory descriptors to look for
Webinar Presenter
Glen Fox
University of California
Professor Glen Fox was appointed the Anheuser-Busch Endowed Professor of Malting and Brewing Science at the University of California in July 2019 after 30 years of research in Australian, South Africa, Kenya, Ethiopia and China. Dr Fox holds MSc, PhD and DSc degrees. His areas of research are grain, malt and brewing quality. His current research focus is on starch and protein structure and their interactions and those impacts on wort and beer quality. Another research interest is using a number of ‘omics platforms to understand the complex biochemical changes during malting and brewing and the final compositional profile of beer. In 2018, he was elected a Fellow of the Chartered Institute of Brewing& Distilling. Professor Fox is in charge of the UCD undergraduate and graduate brewing programs. He has supervised over 50 graduate students and has over 150 publications including one book, multiple book chapters and journal articles. He is on a number of ASBC and MBAA committees.
