Buzzwords like “biotransformation” and “thiolized” are thrown around a lot in modern hop forward brewing techniques and products, but what is actually happening during fermentation that makes these aromatic compounds shine? The goal is to get the most terpenes and thiols possible out of your hops, and by learning about the complex mechanisms responsible we can harness the power of yeast to maximize your beers potential.

Kyle Somers (he/him) is the Technical Sales Manager for California and the Western US for the Lallemand Brewing division, and the current President of the Northern California district of the Master Brewers Association. He holds an International Brewing Diploma from Siebel Institute of Technology in Chicago and Doemens Academy in Munich, and has ten years of hands-on production brewing experience prior to joining the Lallemand team in 2019, including stints with Firestone Walker, Lagunitas, and Hen House Brewing. He currently lives in Santa Rosa with his wife Kristin and his dog Simcoe. His favorite beer styles are hop forward modern lagers, and when he isn’t hanging around a brewery you can find him backpacking through the Sierras.