patrick dawson

Beer Writer. Author of Vintage Beer and The Beer Geek Handbook (May 2016)

[patrick dawson @beerdawson]

@hot92hits @foodandwine @stbcbeer but fit anybody really interested in the topic, @CraftBeerBrew is your source https://t.co/bbk6p7oM4n

[patrick dawson @beerdawson]

@hot92hits @foodandwine @stbcbeer well, I fail to see the reason to choose, but if I had to imma samoa man through and through

[Storey Publishing @StoreyPub]

.@beerdawson’s Vintage Beer...explains the dynamics & practicalities of beer aging better than any single source: https://t.co/p1zSsgPeKC

[Albert Gattullo @algattullo]

10pm ET #craftbeer cast Holiday gift ideas @SamuelAdamsBeer @NJCraftBeer @beerdawson #growlers #giftcards #books https://t.co/TEDiX21XhK

[patrick dawson @beerdawson]

2015 Vintage. The Italian reincarnation (tho brewed in England). Gobs of potential but also very enjoyable right now

[patrick dawson @beerdawson]

@HerzMuses @nagbw @QuartoCooks @sensorygoddess Congrats! Well deserved!

[patrick dawson @beerdawson]

Double woot. Picked up a second award up for "Worth the Wait: Pairing Vintage Beer with Food" https://t.co/eMycyxUZBD https://t.co/lbXpMqa06y

[patrick dawson @beerdawson]

Woot. Picked this up for "Past Its Prime? Vintage Beer Warning Signs" https://t.co/8le2EzvfkE https://t.co/QcgyzCi4NR

[patrick dawson @beerdawson]

@nagbw @Thirsty_Pilgrim @John_Holl @Beer_Notes Quite the illustrious group!! Kudos

[patrick dawson @beerdawson]

@Thirsty_Pilgrim @FowleLanguage @draftmag that's crazy talk

[Frankenmuth Brewery @FB1862]

According to @beerdawson #Michigan just might be the best #beer state! #craftbeer https://t.co/PTjJ33KNHL

[patrick dawson @beerdawson]

Holy jeez, Twitter is exhausting. Don't think I'll ever be a 140 character kind of guy.Feel free to hit me up via messenger. All the best, P

[patrick dawson @beerdawson]

Hits on hulupones and beta-to-acid ratios.

[patrick dawson @beerdawson]

Thomas Shellhammer's write ups on hulupones and colupulones in Oxford Companion for more info. The beta acid section under "bitterness" also

[patrick dawson @beerdawson]

those same hops will be more bitter stable since the beta derived bitterness is relatively immune to oxidation. See

[patrick dawson @beerdawson]

degradation. Hulupones are wort soluble(and also created during wort boiling), so if aging hop bales are more bitter stable, beers made with

[patrick dawson @beerdawson]

beta acid bitterness is the opposite & actually derived from its oxidation byproduct, hulupones, so you don't have to worry about oxidation

[patrick dawson @beerdawson]

Re: bitterness stability. Alpha acid bitterness is derived from isomerization, which degrades relatively quickly under oxidation, while

[patrick dawson @beerdawson]

really the point of the whole matter.

[patrick dawson @beerdawson]

I’ve been trying to instead refer to just generic “staling flavors”, rather than trans-2-nonenalwhen speaking of hops because that’s