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Thank you #PubHD, for giving me the chance to #talk #brewing and #beer #FlavourStability. Keep it fresh! x.com/steph_brindley…

On July 27, I will be giving yet another short (informal) science talk about my research on beer flavour stability. Always welcome! lnkd.in/duPsUwj

Happy International Beer (Be⁴ Er⁶⁸) Day! #InternationalBeerDay #scienceofbeer #berlinsciencetalk #august3rd2018 #talkatBST #BeerDay

Read my second blog entry here: ejdfoodsci.eu/brewing-resear… Brewing Research: It's All Beer Talk

EJDFoodSci sensory training with FlavorActiV. Thank you for training our (beer) pallettes 🙂 #beer #sensory #flavors instagram.com/p/BtafHEHhuqg/…

There's more to beer freshness than just flavour stability. Logistics play a huge part as well. "Why Freshness Ain't Easy."

Chasing Metal Ions: Reducing Iron Intake in Brewing for Higher Flavour Stability ejdfoodsci.eu/chasing-metal-…

As researcher, it's always fun to be able to give back to the community. With this in mind, I have written an introductory article on beer flavour stability (and how to keep your beer fresh) for (home) brewers: lowoxygenbrewing.com/brewing-method…

#Iron, #copper and #manganese are detrimental for #beerflavourstability and #shelflife. Various chelating agents were investigated in #wort and #beer model solutions for their susceptibility to form filterable metal complexes.

#Tannicacid addition to #wort gave optimal results to remove #prooxidative #iron ions in the #wort matrices. check out the article! 👇👇🍺brewingscience.de/index.php?tpl=…

Not a fan of #stalebeer? Interested in the latest discovery by our very own TU Berlin scientists? Then follow the link below to read all about the benefits of adding #pomegranate extract to your #brewingprocess Cheers!🔬👩‍🔬👨‍🔬🍻👇 onlinelibrary.wiley.com/doi/epdf/10.10… Tuur Mertens

#Beer changes over time: #colour will darken, #haze may form, stale flavours develop, while others fade. Tuur Mertens, on his review, considers #oxidativestability issues and current practical approaches to prevent #oxidativebeerageing👨‍🔬👩‍🔬🤓🍻👇👇#cheers onlinelibrary.wiley.com/doi/full/10.10…

#Pomegranate to boost #beer shelf life! #Punicalagin, a natural stabilization agent from pomegranates, can increase #beerstability by removing iron ions already in the #brewhouse! More information is presented at the #TrendsInBrewing Symposium next week in Gent! 🍻 Tuur Mertens

#colloidalstabilization during #membranefiltration is of great interest for the brewing industry. The use of alternative stabilization agents like #punicalagin and #gallotannins to achieve this aim was evaluated by Friedrich Burrer and will be presented at Trends in Brewing.

Pomegranate extract added during mashing significantly reduces iron levels and free radical formation in wort, leading to lower aldehyde levels post-boiling compared to chelator-free controls. Check out the study for more details: brewingscience.de/index.php?tpl=… 🍻#FlavourStability

I'm happy to announce that my PhD journey came to an end this week with a successful defence. My deepest thanks to everyone who was there and to those who have supported me over the years. The next chapter awaits! Onwards and upwards!

Murphy & Son's MashLife is officially launched! Born from my PhD research, this pomegranate-based brewing aid fights beer staling at its root by binding iron & copper—key oxidation culprits. Now helping brewers craft fresher, more stable beer! 🍻 #beer #brewing #freshness

Remember: beer flavor is a chemical team effort x.com/MasterBrewers/…

Please join us Trends in Brewing organized by Sam Van Campenhout to learn about the innovative raw material for #malting and #brewing. Jonas Trummer @brewerjonas_t #ESR in EJDFoodSci_H2020 from Uniwersytet Rolniczy will present his results of the #PhD (sesssion4, 10th Apr 2018, 5:25pm)

I'll be unwrapping the evils of (transition) metals in beer 🙂 x.com/_PubhD/status/…