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Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:

Stokholm, Arnbjørn

Abstract:

Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...

Resource Type:

Masters Thesis

Full Text:

B.2 Dry matter x sugar production, x~y lines by site
The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Creator:

Molitor, Richard W.

Abstract:

The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...

Resource Type:

Masters Thesis

Full Text:

amylopectin, into mono- and di-saccharides. Finally, the kernels are kilned to preserve the quality of the