Did you catch our excellent recent article? Titled Beyond Aroma: Hop enzymatic activity, diastatic power, and fermentation control, Francesco Lo Bue and Philip Wietstock, Professor and Chair of Brewing and Beverage Technology at TU Berlin, brought together recent research on hop diastatic power with observations on enzyme distribution within the hop cone, to provide a more complete understanding of how hops influence fermentation beyond flavour.

As they explain, hops have long been evaluated through aroma and bitterness. That framework no longer reflects how hops behave in modern brewing.

So with that in mind, we’re revisiting Francesco’s brilliant talk from our 2025 Brewers Congress.

Francesco is an agronomist with a degree in food technology, specialised in hops aromatic compounds. And in London he outlined how hop compounds peak at different times and explained how brewers can bring them all into the beers they brew through a number of actionable tips.

We hope you enjoy…