Impact of hop pellets storage on beer quality.

Mikyška, Alexandr; Krofta, Karel; Hašková, Danuša; Čulík, Jiří; Čejka, Pavel

doi:10.18832/kp2012015

Cited by 5 publications

(4 citation statements)

References 20 publications

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“…The analysis of variance (ANOVA) was carried out at 0.05 significance level in order to differentiate between samples brewed with fresh hops with HSI 0.3 (0) and other samples with significant differences (1). 149 ± 6 1 19 ± 1 1 14 ± 2 1 5 ± 1 1 0.68 ± 0.04 1 2.68 ± 0.17 1 The analysis of variance (ANOVA) was carried out at 0.05 significance level in order to differentiate between samples brewed with fresh hops with HSI 0.3 (0) and other samples with significant differences (1).…”

Section: Beer Aromamentioning

confidence: 99%

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The Impact of Hop Freshness on Kettle-Hopped Beers

Rutnik,

Ocvirk,

Košir

2023

Foods

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Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, during storage, hops undergo changes in their chemical composition. Here, the changes in aroma and bitterness of kettle-hopped beers were evaluated in an experiment conducted on three different hop varieties (Aurora, Celeia and Styrian Wolf) with five different hop storage index (HSI) values (0.3–0.7). Hops were added to boiling wort for 5, 45 and 90 min. Alpha-acids, iso-alpha-acids, humulinones, bitterness units and hop aroma compounds in the samples were chemically analysed. All samples also underwent sensorial analysis. The old hops were not problematic in terms of bitterness or early hopping time. However, later additions of old hops reduced the quality and intensity of the hop aroma. The limit value for use without negative consequences for kettle hopping was set at HSI 0.5 for Aurora and Celeia and HSI 0.6 for Styrian Wolf.

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Section: Beer Aromamentioning

confidence: 99%

“…Mikyška et al [1] compared beers brewed with hops of two different varieties with HSI values of 0.31 and 0.46 and 0.29 and 0.43. The beers hopped with aged hops showed an increased value of sulphur dioxide and a slightly increased ratio between higher alcohols and esters.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Hop Freshness on Kettle-Hopped Beers

Rutnik,

Ocvirk,

Košir

2023

Foods

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“…The HSI value is used to sort hops into five categories of freshness: fresh, slightly aged, aged, strongly aged and overaged [10]. Many brewers have strict requirements about the upper limit of HSI, although, to our knowledge, only two studies evaluating hop HSI effects on beer bitterness and aroma have been published [11,12]. However, these studies only compared beers brewed with fresh and aged hops, and kettle hopping was applied.…”

Section: Introductionmentioning

confidence: 99%

Impact of Hop Freshness on Dry Hopped Beer Quality

Rutnik

Ocvirk

Košir

2022

Foods

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The hop plant is seasonal, but beer production continues throughout the whole year. The quality of hops begins to decrease immediately after harvesting; therefore, maintaining the highest possible quality is important. A good indicator of hop freshness is the hop storage index (HSI). In this study, three different varieties of hops with five different HSI values, from 0.3 to 0.7, were used for brewing with the dry hopping technique. The main goal was to evaluate the impact of the HSI value on beer quality in terms of hop aroma and bitterness. Alpha acids, iso-alpha acids, humulinones, bitterness units and hop aroma compounds were chemically analysed. Sensorial analysis was also conducted on all samples. Decreases in the intensity and quality of hop aroma were detected with increasing HSI. The quality of bitterness was also reduced. High HSI also led to undesirable gushing. Beers brewed with hops with HSI values greater than 0.4 had deviations in aroma and bitterness when compared with beers brewed with fresh hops.

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“…Typically, hop cones are densified into pellet form [7,8,14]. Before pelletizing, hop cones are reduced to a fine powder with predominating particle dimension to 0.5 mm.…”

Section: Introductionmentioning

confidence: 99%

Effect of Densification Conditions on Specific Energy Requirements and Physical Properties of Compacts Made from Hop Cone

2018

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Hop cones, due to their essential flavor, are one of the four main ingredients for beer production. The paper reports the results on an investigation of the densification process of hop cones. This experiment investigated (i) the effects of compression pressure in the range of 40 to 80 MPa and pressure application time in the range of 10 to 40 s on the final density and durability of the compacts made from hop cones and ii) the specific compression energy required for the process. The specific compression energy requirements to compact hop cones ranged from 14.20 to 24.48 kJ kg−1. The final compact density values ranged from 515.2 to 876.6 kg m−3, while the durability percentage calculated ranged from 71% to 91%. The obtained results highlighted that compression pressure—in the range of 40–80 MPa—significantly affects the specific compression energy requirements, the final density and the durability of the produced compacts. In this experiment, pressure application time plays a key role in determining compacts density, while did not affect durability and compression energy requirements. Considering the specific compression energy values calculated in this experiment, it can be stated that the pressure agglomeration method described to compact hop cones is more efficient than pelletizing process which is typically characterized by specific energy values ranging from 19 to 90 kJ kg−1.

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Impact of hop pellets storage on beer quality.

Cited by 5 publications

References 20 publications

The Impact of Hop Freshness on Kettle-Hopped Beers

The Impact of Hop Freshness on Kettle-Hopped Beers

Impact of Hop Freshness on Dry Hopped Beer Quality

Effect of Densification Conditions on Specific Energy Requirements and Physical Properties of Compacts Made from Hop Cone

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