The science underpinning brewing can be a fascinating subject. However, rather than focusing on practical applications, academic brewing experiments are often stripped down (e.g., an isolated enzyme applied to a specific substrate molecule). This can yield interesting results and demonstrate specific cause and effect relationships, but may not provide a definitive answer on what occurs in real-brewery conditions. While lacking the process control and analytic tools of a laboratory, homebrewers have managed to produce some very interesting experiments (e.g., Brulosophy, BBR&BYO).
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