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Bio-transformation has become a regular feature in the flavour profile of modern beer, taking the known into new territory, but the results aren’t often singular and specific. At SIBA‘s Beer X in March this year Lallemand presented a new scientific paper that found grapefruit flavour compounds could be abundantly produced by pairing a classic US hop with specific lager and ale strains.

v20 was heavily hopped at whirlpool and fermentation before co-fermenting with both a lager and ale yeast. The result is a wonderfully bold grapefruit flavour that is entirely derived from this newly published process. We then added complimentary dry hops of Columbus, Centennial, Cascade & Loral to build additional flavour and complexity.

11 years of experimenting with hoppy beer, our quest for new discoveries continues!