Changes

Hops contain glycosides, which are flavor compounds that are bound to a sugar molecule. In their bound form, glycosides are flavorless. Enzymatic activity from some strains of ''Brettanomyces'' can release these bound compounds and release their flavor and aromatic potential. See the [[Brettanomyces#Glycosides_and_Beta-Glucosidase_Activity|''Brettanomyces'']] pagefor details.