Impact of static dry‐hopping rate on the sensory and analytical profiles of beer

Lafontaine, Scott; Shellhammer, Thomas H.

doi:10.1002/jib.517

Cited by 39 publications

(57 citation statements)

References 24 publications

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“…Dry hopping is a technique that has been used by brewers to increase the hop aroma and flavor of beer for centuries. Throughout the 21st century, dry hopping has become an increasingly popular method among craft brewers to impart intense hoppy aroma and flavor to beer [66]. The dry-hopping procedure reported by Lafontaine and Shellhammer, 2018 lasted for 24 h at 13.3-15 • C with 200, 386, 800, and 1600 g hop/hL unhopped beer treatment rates.…”

Section: Craft Beermentioning

confidence: 99%

Non-Alcoholic and Craft Beer Production and Challenges

et al. 2020

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Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.

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Section: Craft Beermentioning

confidence: 99%

Non-Alcoholic and Craft Beer Production and Challenges

et al. 2020

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“…As the most "smooth" sample, the evaluators labelled the Kazbek-hopped beer (5.8 points), in which the lowest bitterness (42.5 IBU) was determined. In their study, Oberholster and Titus (2016) have shown that during dry hopping, the extraction of polyphenols and other substances present in hops contributes to the bitter taste and astringency of the beer depending on their molecular weight. According to several studies (Almaguer et al, 2014;Algazzali and Shellhammer, 2016), the dry hopping process can also unintentionally affect perceived bitterness.…”

Section: Resultsmentioning

confidence: 99%

A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers

Štefániková

Nagyová

Hynšt

et al. 2020

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The aim of this work was to compare sensory evaluation and electronic nose technology used to assess aromas in dry hopped beers. An electronic nose based on gas chromatography was used for the first time. Hops varieties Amarillo, Cascade, Chinook, Kazbek and Mandarina Bavaria were used for the production of dry hopped beers and the Sladek variety was used for the control sample. The basic characteristics of the beers were determined, and the sensory evaluation performed by selected assessors was compared to the sensory assay using an electronic nose. Assessment of the aroma profile of dry hopped beers shows that the basic flavours of these beers, such as worty, yeasty and hoppy, were suppressed. Compared to the control sample, a significant grapefruit flavour was noted by the evaluators in Kazbek and Chinook beer samples. The most prominent determinant, compared to the control sample, was in general the citrus aroma. Based on the results of the principal component analysis, it can be concluded that there were statistically significant differences between the individual dry hopped beers and between them and the control sample with the exception of beers dry hopped with hops of the Amarillo and Cascade variety, which was also confirmed by the results of sensory evaluation (approximately the same scoring of the monitored descriptors).

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“…37 Nesta técnica de lupulagem, o lúpulo é adicionado à cerveja diretamente no fermentador ou no tanque de maturação (idealmente em concentrações de 4 and 8 g L -1 ), com o propósito de aumentar o aroma de lúpulo da cerveja sem, contudo, aumentar o amargor da bebida, uma vez que, por ser um processo a frio, não haveria formação e iso-humulonas. 38 No entanto, estes autores encontraram teores de até 24 mg L -1 de humulinonas em cervejas submetidas ao "dry-hopping", revelando que é possível agregar amargor às cervejas submetidas a este procedimento de lupulagem. 38 Os mesmos autores recomendam ainda que os cervejeiros realizem a análise de determinação do índice de armazenamento de lúpulos que serão utilizados no "dry-hopping", de modo a evitar o uso de lúpulos velhos e oxidados neste procedimento de lupulagem.…”

Section: Oxidação E Conversão Fotoquímica De Humulonasunclassified

“…38 No entanto, estes autores encontraram teores de até 24 mg L -1 de humulinonas em cervejas submetidas ao "dry-hopping", revelando que é possível agregar amargor às cervejas submetidas a este procedimento de lupulagem. 38 Os mesmos autores recomendam ainda que os cervejeiros realizem a análise de determinação do índice de armazenamento de lúpulos que serão utilizados no "dry-hopping", de modo a evitar o uso de lúpulos velhos e oxidados neste procedimento de lupulagem. 38 Além disso, a conversão quantitativa de humulonas em trans--iso-humulonas pode ser realizada via fotoisomerização seletiva, sendo este o procedimento geralmente empregado para produção de padrões de referência para análises químicas como é o caso dos padrões comercializados pela ASBC e EBC.…”

Section: Oxidação E Conversão Fotoquímica De Humulonasunclassified

“…38 Os mesmos autores recomendam ainda que os cervejeiros realizem a análise de determinação do índice de armazenamento de lúpulos que serão utilizados no "dry-hopping", de modo a evitar o uso de lúpulos velhos e oxidados neste procedimento de lupulagem. 38 Além disso, a conversão quantitativa de humulonas em trans--iso-humulonas pode ser realizada via fotoisomerização seletiva, sendo este o procedimento geralmente empregado para produção de padrões de referência para análises químicas como é o caso dos padrões comercializados pela ASBC e EBC. Essa reação pode ser realizada com luz em 365 nm, com rendimento máximo de 92% após 10 min, sem que ocorra a formação de cis-iso-humulonas.…”

Section: Oxidação E Conversão Fotoquímica De Humulonasunclassified

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Química Do Lúpulo

Durello¹,

Silva²,

Bogusz³

2019

Quím. Nova

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Recebido 17/07/2019; aceito 30/08/2019; publicado web em 11/09/2019 HOP CHEMISTRY. Hops in the brewing process are important for the chemical and sensorial quality of beer. Hops give to the beer bitterness (due to the presence of humulones and lupulones), natural antioxidants (due to the presence of polyphenols) and flavor (due to the presence of volatiles and essential oils). In this paper, we present, for the first time in Portuguese, a critical and comprehensive review about the phytochemistry of hops and the relationship between hop chemistry and the brewing process.

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Impact of static dry‐hopping rate on the sensory and analytical profiles of beer

Cited by 39 publications

References 24 publications

Non-Alcoholic and Craft Beer Production and Challenges

Non-Alcoholic and Craft Beer Production and Challenges

A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers

Química Do Lúpulo

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