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added to POF section "Kristoffer Krogerus's blog article on removing POF gene from Saccharomyces hybrids."
Yeast produced phenolic/clove aromas tend to dominate over hop aromas in dry hopped beer <ref name="Sharp_Presentation">"Recent Advances in Controlling Hoppy Aroma in Beer." Daniel C. Sharp. OSU Brewing Science Presentation.</ref>.
* [http://beer.suregork.com/?p=3877 Kristoffer Krogerus's blog article on removing POF gene from Saccharomyces hybrids.]
==Commercial Farmhouse/Belgian Strains of ''Saccharomyces''==